The power of fermented veggies
A few weeks ago I gave you some of my personal secrets and tips to stay strong and fabulous during the cold winter months. Did you give them a try?
One was to take a high-quality probiotic. It’s one of the best ways to ensure your health all year long because your body’s immunity lies primarily in your gut, and adding the right type of bacteria, the healthy kind, helps to keep your gut bacteria balanced.
While taking a probiotic will absolutely strengthen your immunity, we’re now finding that varying your probiotic brand and formula helps too. Because there are so many strains of healthy bacteria, it’s nearly impossible to know what you personally require to balance your gut. (there supposedly are new methods of mapping your gut bacteria coming up)
If you’ve taken antibiotics, or live a stressful life, and you don’t always eat organic food, drink alcohol..basically if you live in the modern world, you need to help your digestive system out by adding in some healthy bacteria.
My suggestion? Eat some naturally fermented foods like kombucha, sauerkraut, kimchi, and other unique pickled treats. Taking in probiotics in this potent, whole food form is just what your ancestors did to survive the winter months without fresh vegetables, and it helped them stay strong and healthy too.
I keep a fresh jar of organic sauerkraut in my fridge all year long, but I tend to crave it more frequently in the winter. Even if fermented veggies aren’t exactly your cup of tea, maybe it’s time to give it another try? (the photo shown on this blog was taken by one of my team members who didn’t like fermented veggies. In her attempt to try them, again, for this blog, she discovered that those pickles were delish, and sweetly took this shot at a restaurant in Melbourne.)
Many health food stores and markets now feature delicious local fermented salads as this trend grows. I’m currently enjoying a homemade turmeric kraut, all the better to fight inflammation.
Here are some ways to enjoy sauerkraut or pickled veggies:
–Flexible Vegetarians will enjoy it on the side of their morning eggs.
-Or on top of gluten free crackers with pickles as a garnish.
–Modern Vegans love it inside a crunchy lettuce wrap, or on top of a mixed salad.
–Healthy Omnivores go crazy for it as a side dish with wild salmon.
Dying to try fermenting your own? Here’s a primer from the Nourished Kitchen. I haven’t tried this yet, but will you let me know how you do?
Do you ferment your own veggies?
Happy fermenting!
H.
XO
