PICKLES
Pickles are also a lacto-fermented vegetable just like sauerkraut.
Traditionally, fermenting vegetables is a solution to food preservation, but also has many health benefits in addition to probiotics.
The preparation is different from sauerkraut, but we can assume the probiotics and health benefits are quite similar. The difference in preparation has to do with the brine. With pickles, we are often fermenting roots or other hard vegetables that require us to make a brine. It is still very easy to make pickles.
Fermenting pickles is a perfect way to preserve excess vegetables from your garden or keep food that would otherwise go to waste.
Fermented vegetables have been made by most cultures around the world for thousands of years. Traditionally, fermenting vegetables is a solution to food preservation, but also has many health benefits in addition to probiotics.
We have evolved with these bacteria for centuries until the mid 1900’s with the advent of refrigeration. Our overall health is enhanced when we bring them back into our diet. The bacteria produce beneficial byproducts like vitamins, hormones and anti-inflammatory compounds. They communicate with other bacteria and our cells to keep our gut terrain in balance.
Adding Pickles to your diet is associated with improved:
- Digestion
- Immunity
- Nutrient Absorption
- Mood and Energy
- Cancer and Disease Prevention