Fermentation is an age-old process that is used to extend the shelf life of certain foods, and kill microbes that would otherwise spoil the food over time and make us sick. It is also a process that is used to make products like yogurt and beer. What many people don’t realize is that properly fermented food is also incredibly healthy, and eating it helps to keep the body’s digestive and immune systems healthy. In fact fermented foods are one of the best ways you can replenish healthy gut bacteria and provide your body with natural probiotics. Some of these fermented foods might seem weird, but one thing’s for sure, they are all extremely nutritious.
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Essentially finely shredded fermented cabbage, sauerkraut is rich in vitamins (specifically C, B and K) and full of beneficial bacteria of different types – including lactobacillus, leuconostoc, and pediococcus. Known to have been a traditional peasant food in Europe (specifically Germany), sauerkraut was the result of people needing to preserve cabbages for the winter months. And all they did was to shred the cabbage, toss it with unrefined salt until the cabbage became limp and juicy, and then pop it into a suitable container to ferment for up to six months.