Different foods have different effects after eating, but fermented foods guarantee that you can be much more energetic and in a happier mood than before.
These foods promote the growth of beneficial bacteria such as Lactobacilli and Bifidobacteria, which break down lactose, starch, and sugar in foods and enable the body to easily digest them. Our bodies have a variety of healthy bacteria that eat nutrients and break down food.
Furthermore, these diets are gut-friendly and destroy harmful bacteria like E. coli and C. difficile.
Sauerkraut, kimchi, kombucha, kefir, cheese, lassi, raw pickles, and tempeh are examples of fermented foods.
Probiotics are healthy bacteria that carry food via the stomach, preventing intestinal problems such as diarrhea, irritable bowel syndrome (IBS), and inflammatory bowel disease (IBD). Probiotics can also be used to cure vaginal problems, skin infections, asthma, and to improve dental hygiene. They also aid in weight loss and immune system enhancement.
However, healthy bacteria in the intestines can be killed by a variety of causes, including antibiotic use. In these situations, we must compensate for the deficiency by locating new sources of beneficial bacteria.
The simple sauerkraut recipe below will help you reap the many health benefits of fermented foods. You will only require 20 minutes:
1 gallon (approximately) sauerkraut recipe
The following ingredients are used:
- 5 lbs. shredded cabbage
- 1 teaspoon caraway seeds
- 2 tbsp sea salt (or pickling salt)
Follow these steps:
In a large mixing cup, combine the cabbage, caraway seeds, and salt, and set aside for 10 minutes. Then, pour the mixture into a big glass food storage tub. To weigh it down, add a quartered onion to fit within the jar, on top. Wrap a paper towel around the bottle and cover it with a rubber band.
Keep the bottle in a cool spot until the next morning. The cabbage should be fully immersed in oil.
You can inspect it every day for two weeks, and if there is any scum on the surface, skim it off. Allow it to stand for 4 weeks before transferring it to an airtight container and storing it in the refrigerator for up to 6 months.