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Lacto-fermentation Vegetables
Posted on 12/6/24 at 5:17 pm
Posted on 12/6/24 at 5:17 pm
Anyone here doing this? I've been experimenting lately after reading a book about the gut microbiome. Of course they made all sorts of claims about biome diversity and how to encourage that. Two main recommendations: eat more fiber to feed what's there and eat more fermented foods to increase the diversity.
My favorite so far is asparagus of all things. I have two mason jars of it going at all times now. Pretty easy to do. Just water, salt, asparagus, and whatever flavors you want to add. Comes out tasting about like a pickle, but covered with healthy bacteria.
Sauerkraut is the obvious example of a readily available fermented vegetable along with kimchi. I need to try some pickles soon. I bought some fermented pickles at Publix that were pretty good, but very expensive.
My favorite so far is asparagus of all things. I have two mason jars of it going at all times now. Pretty easy to do. Just water, salt, asparagus, and whatever flavors you want to add. Comes out tasting about like a pickle, but covered with healthy bacteria.
Sauerkraut is the obvious example of a readily available fermented vegetable along with kimchi. I need to try some pickles soon. I bought some fermented pickles at Publix that were pretty good, but very expensive.
1
Posted on 12/6/24 at 6:32 pm to Aubie Spr96
Garlic pods in unfiltered honey is everything.
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