In the old days, when food was scarce, fermenting food | vegetables was done to preserve the harvest for the cold winter months. At the same time, our ancestors created, unknowingly, optimal food for the dark winter months.
Most of these dietary habits are born from tradition. At the time the tradition began, no one probably knew or understood why they were so good for your digestive system. But we feel in our body that we crave food like Sauerkraut and sausages in the winter. It is still there!
Fermented food – a healthy tradition
Fermented vegetables pack probiotics, which help populate and re-balance your gut flora. Packed with vitamins, minerals, and phytochemicals, sauerkraut can boost your immune system and help your digestive system.
The process of lactic acid fermentation used to salt and cabbage into sauerkraut, increases the vitamins, especially vitamin C and vitamin B, and food enzymes. In addition, sauerkraut is also extremely rich in beneficial bacteria-friendly microorganisms that help the immune system, train the intestines and manufacture vitamins in the digestive tract.
In winter, when colds and flu emerge, (homemade) fermented foods offer many vitamins, enzymes and beneficial bacteria.
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