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Yet these are modern day problems our ancestors never had to face. Perhaps the best known of these original probiotics is sauerkraut. Today most commercial brands are not fermented. Rather they are brined and pasteurized, and they offer none of the valuable lactic acid and cultures traditionally contained in fermented foods.
Back then, fermentation was one of the methods used to keep foods from spoiling quickly 1. Sauerkraut survived the test of time to become a popular side dish and condiment in many cultures. Due to the fermentation it undergoes, sauerkraut offers nutrition and health benefits far beyond those of fresh cabbage. This article outlines 8 health benefits of sauerkraut and provides a step-by-step guide for how to make your own. Sauerkraut contains many nutrients important for optimal health. One cup grams provides 2 :.
Microbiology of Fermented Foods pp Cite as. The origin of the preservation of vegetables by fermentation is lost in antiquity. Worldwide, most vegetables are still fermented on a small scale, either in the home, or by entrepreneurs. The current exceptions to this are sauerkraut, cucumbers, and olives. These are of significant commercial importance and will be the focus of this chapter.
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By Sarah Ozimek Food Recipes. At first, I was intimidated to make fermented vegetables but I discovered that fermenting all vegetables is as simple and fun as sauerkraut. I thought Lacto-fermenting involved milk or whey. Once I dove in though, I found that fermenting any vegetable is just as easy as fermenting cabbage to make sauerkraut. Lacto-fermentation actually has nothing at all to do with lactose or dairy. Fruits and vegetables typically have beneficial bacteria Lactobacillus on their surface.
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