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Day 13/60: The Benefits of Fermented Veggies

Simple, Healthy and Probiotic-Rich!

As described in a great post in DIYNatural, Fermented Vegetables: Simple and Probiotic-Rich, the benefits of fermented veggies are off the charts. They’re low in calories (sure eat as much as you like), tasty, good for you, rich in probiotics that will help maintain a healthy gut.

Veggies are low on the scale of controversy

These days, eating is so political. One group of experts say this is good, and other experts say the opposite. There are proponents for eating animal products and many say they are the root cause of heart disease in society. But when it comes to vegetables, most agree they are a superior source of nutrition that will keep your immune system purring like a finely tuned Maserati.

Best Veggies to Ferment

According to the post mentioned above here’s a short list of what you can ferment:

  • Carrots
  • Green beans
  • Peppers
  • Radishes
  • Beets
  • Broccoli
  • Cauliflower
  • Whole pickling cucumbers
  • and more!

Hey wait a minute… my favorite is not even mentioned… Napa Cabbage! In the featured photo for this post, here’s a product made by Gyocha and there’s a spicy version and a plain version. I love both, and look at the simple ingredients… Just Napa cabbage, garlic, red pepper, pear, and sea salt.

A Few Videos to Chew On

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1 thought on “Day 13/60: The Benefits of Fermented Veggies”

  1. Pingback: David Allan Wellness (davidallanwellness) | Pearltrees

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