2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Wild fermentation of vegetables is a natural fermentation. In this way, vegetables retain their useful qualities. After natural fermentation, vegetables are rich in probiotics, vitamins and enzymes. They are very useful for the intestinal flora, restoring and maintaining intestinal balance.
Through natural fermentation, vegetables remain raw, their useful substances and enzymes increase and they are extremely useful for our health.
For comparison: pickled vegetables do not have probiotics, have a high acidic pH, vitamins, enzymes and other valuable substances are greatly reduced in quantity, leading to an increased risk of esophageal cancer.
We can subject virtually every vegetable in our garden to wild fermentation. Briefly how to do this: the vegetables are cut and arranged in jars. Add herbs and spices and pour lukewarm water, which you have previously boiled with sea salt. Vegetables should be covered with water to prevent mold. The jars are not tightly closed, but covered to prevent dust from entering.
After the third day, try the vegetables and decide if you like them. You can do this every day until you find that the taste is closest to yours. When the vegetables reach the desired taste, close the jars tightly and store in the refrigerator. So you will have natural probiotics and useful and tasty vegetables in which all the useful substances are stored.
Useful pickles or vegetables after wild fermentation contain many lactic acid bacteria. They create a natural acidic probiotic environment. It protects vegetables from spoilage and has a wonderful effect on our health.
After natural fermentation, vegetables are bio-digestible for the body. Their content of vitamins and enzymes increases. Consumption of naturally fermented vegetables helps to better absorb the nutrients than other foods you eat, and also helps to break them down faster.
This type of fermentation is a little slower than the classic preparation of pickles, but the benefits for the body are many. Naturally fermented vegetables have a much shorter shelf life, but through them we get vitamins and probiotics throughout the year. This helps the body to be resistant to bacteria and viruses. Thus, our immune system is strong and ready to deal with any virus.
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