What are fermented vegetables? Learn about them here!
You may be wondering, “what are fermented vegetables?” but the fact is, you have likely eaten them before. For example, traditional dill pickles are made by fermenting cucumbers in salty water. And while not all fermented foods are pickles, if they are preserved with just salt and water, they are! So if pickles seem like a familiar food that is not too mysterious, you might already have a grasp on what fermented vegetables are.
How does it work? During fermentation, bacteria and other microorganisms convert starches and sugars in vegetables to lactic acid. That acid works as a natural preservative. Before there were refrigerators, vegetables could be preserved through the ancient tradition of fermentation.
Your great-great-great ancestors probably enjoyed fermented vegetables just like you can today. At Hosta Hill, our fermented vegetables are made the traditional way: no vinegar, just vegetables, sea salt, and time.
Fermented vegetables have health benefits
Fermentation is more than a method of food preservation. Munching delicious fermented foods like kimchi and sauerkraut truly is good for you.
How? One way is in aiding digestion. Fermented vegetables contain enzymes that help the body break down food into smaller bits. This eases digestion and makes it a more efficient process, helping you absorb more nutrients. In other words, fermented vegetables increase nutrient availability!
In addition to being extra nutritious, fermented veggies can help you feel good by balancing the gut and reducing inflammation, gas and bloating.
There’s more! Did you know that most of the immune system is found in our gut? Ferments can actually support the immune system by healing the intestinal lining! The same bacteria may also reduce the risk of infection and support natural antibodies in your gut, bolstering your immune system further.
And, there’s even compelling research linking gut health and mood disorders. It’s possible that eating fermented vegetables may benefit people suffering from mood disorders and depression.
Get to know two super-popular fermented superfoods
Two of the most well-known fermented vegetable foods are kimchi and sauerkraut. Read more about them below.
Kimchi
Kimchi is a traditional Korean dish made from fermented vegetables. Kimchi is usually cabbage-based, and should strike a delicious balance between sour and spice. The flavors of kimchi are accented by the satisfying crunch!
Today, there are many varieties, using different veggies and flavor combinations. It can be eaten by itself, used as a condiment, or put into your cooking.
Some benefits of Kimchi for your body include:
plentiful vitamins, including A, B1, B2 and C
healthy minerals like iron, calcium, selenium and potassium
with both iron and vitamin C, kimchi is great for iron deficiency
kimchi is high in folate (an important food in pregnancy)
Sauerkraut
A combination of sauer (sour) and kraut (cabbage) in German, this tangy, traditional side-dish is commonly thought of as a German food. It’s true that the Germans have been eating sauerkraut since the 1600s. But it actually originated in China about 2,000 years ago.
Basic sauerkraut contains just two ingredients: cabbage and salt. While cabbage alone is full of good nutrients, it’s the fermentation process that makes it a superfood, truly benefitting your whole body.
Sauerkraut helps gut health as discussed above, but it also:
is an excellent source of antioxidants
both high iron and vitamin C, great for energy
high in vitamin K for healthy bones
Now that you know so much about fermented vegetables, it’s time to grab a forkful and dig in!
At Hosta Hill, we are committed to producing high-quality sauerkraut, kimchi and fermented hot sauces. Our fermented veggies are packaged by hand and sold raw and unpasteurized.
Sources: https://www.cookinglight.com/cooking-101/techniques/difference-between-fermenting-and-pickling
https://www.health.harvard.edu/staying-healthy/fermented-foods-can-add-depth-to-your-diet