Fermented Vegetables

For the best possible health, throw out all canned vegetables. They’re the equivalent of eating dead foods, all the essential minerals, vitamins, and enzymes destroyed in the canning process. All other cultures have known for centuries that fermenting foods (think sauerkraut and kimchi) are incredibly healthy “live” foods, helping the body to digest meat protein. As a child, I loved holiday dinners because my mother served pickles, olives, pickled beets and watermelon. They added to the festivity. Fermented vegetables have the same wonderful crisp textures and flavors, making every meal seem like a holiday dinner. Unlike their vinegar-pickled and canned cousins, fermented veggies are incredibly healthy, actually increasing in nutrition as they ferment. To read more:

The Importance of Fermentation

Harsch Earthenware Fermentation Crock

Why Fermentation is Healthy

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