Homemade Fermented Vegetables

My first fermented vegetables that included cabbage, onion, carrot, ginger and garlic. This is the third day of fermentation. Will taste it on the fourth day to see how it is. Can’t wait!

fermented veges

fermented veges

…and the day came to finally try my fermented veges, I am happy to say it turned out great! more than I had expected. It was crunchy with a tangy taste and had a strong fresh pleasant taste that you notice in fermented foods. I loved it and now that I have made my first, i will never look back.

lactofermented veges

lactofermented veges

The lactic acid process that naturally preserves vegetables is ripe with probiotic power. To name just a few of the good bacteria that are common to lactic acid preserved foods are; Lactobacillus acidophilus, L. bulgaricus, L. plantarum, L. caret, L. pentoaceticus, L brevis and L. thermophiles. There is a wide range of healthy bacteria responsible for these beautiful ferments, so you will find a product brimming with healthy probiotics that will help ensure good gut health. Because of antibiotic use, and even the chlorine in our water, the healthy bacteria in our systems are often beaten down. Including naturally fermented foods is an excellent way to rebuild healthy gut bacteria levels.

fermented vegetables, ugali and eggs which took me 5 min to whip up :)

fermented vegetables, ugali and eggs which took me 5 min to whip up 🙂

Why Ferment them?

Fermented vegetables is a good source of vitamin C, and a modest serving every day is a step in the right direction.

Most of us know that cabbage is an excellent food for helping prevent cancer. Fermenting it is an excellent way to enjoy cabbage. Beyond the normal benefits of cabbage, fermenting it has even more cancer-fighting powers. It has been found that through the fermentation process, isothiocyanates are produced that are found to prohibit the growth of cancer. Glucosinolates in fermented cabbage was also found to help activate the body’s natural antioxidant enzymes, and the flavonoids in it are helpful for protecting artery walls from oxidative damage. Many studies have concluded that fermented cabbage is an even better choice than raw cabbage for cancer-fighting properties.

It turns out that cabbage is an excellent source of vitamin U, which can help heal peptic ulcers. Raw cabbage juice has been shown to be an effective treatment for peptic ulcers, and raw fermented cabbage is another way to get your vitamin U. A serving of fermented cabbage could help keep peptic ulcers away!

Finally, I have some interesting observation that I noticed this morning after last night’s dinner. As long as I remember, Ive always had bloating and other gastrointestinal discomforts like inconsistent bowel movements, occasionally fluctuating between constipation and diarrhoea. So when I went to the loo and passed a complete stool without straining, I was obviously pleased and knew that my stomach health was right on track!

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1 Comment

Filed under fermented veggies, fermenting vegetables

One response to “Homemade Fermented Vegetables

  1. Pingback: How to Easily Ferment Vegetables at Home | Kwa Boma

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