Boost your probiotics with fermented veggies

 

Fermentation is a process of preservation of the foods under anaerobic conditions to retain all nutrients, vitamins within. Our intestinal system consists of both useful and harmful bacteria. The useful intestinal bacteria help in balancing the beneficial bacteria in the intestines which is very helpful for us. Fermentation is not a modern process; it is in use since several thousand years ago. With fermentation process, the foods will get preserved safely without any damage. But the process must be done in a best way to avoid the other bacterial growth which can damage the food and then health.

 

 

The Fermented food tastes too strong with different odor. These foods under fermentation, bacteria

feeds on the sugar and starch in the food items that are fermented and thus releases the lactic acid

which is very helpful for the creation of enzymes, B-Vitamins and useful omega-3- fatty acids that boosts

the probiotics. The natural fermentation of the foods helps in preservation of the nutrients in food and

also breaks the digestive enzymes and boosts the digestion process.

 

The enzymes and percentage of probiotics in the diet has decreased at an average as pasteurized milk

has replaced with different homemade etc. probiotics helps in slow down some diseases by improving

the immunity. It also improves the bowel health and aids digestion process. Consumption of fermented

foods helps in better absorption of the foods with proper balancing of the gut bacteria.

 

Why fermentation process was not getting the same outcome like olden days?

 

Fermentation process can be done in an easy way by adding the vinegar or salt to the vegetables or

fruits with ease. But, the thing is most of the people are not going with organically farmed vegetables

using vegetables that are grown with chemical fertilizers and pesticides which make them to grow other

organisms too during fermentation process which make them more harmful to eat. So one must clean

the vegetables well and must not expose to external moisture conditions. They must be placed in the air

tight containers and it is better to ferment them in containers and placed in ditches.

 

Another important thing is, winter season is not that favorable for fermentation comparing with

summer season as cold temperatures slows down the fermentation process. If you are a beginner of

fermentation your veggies then try sea salt or pickle salt. Some pickles with veggies like cucumber is

difficult to maintain the crispness so it is better to add some sorbates and calcium chloride for firming

the texture. So try this process and test in your kitchen.

 

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