pimg class=”alignright” title=”Cultured Veg” alt=”CulturedVeg1″ src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/CulturedVeg1.jpg” width=”320″ height=”212″ /Culturing raw vegetables can be a little intimidating. The process really is quite simple, but it seems like a lot to keep track of. What type of vegetables do you use? What do you culture with #8211; salt, whey or freeze-dried culture? How do you make sure the culture doesn’t go bad during the fermentation process? How long, exactly, do those jars need to sit on my kitchen counter? And why bother culturing vegetables, anyway?/p
pConsuming probiotics and fermented foods has a title=”The Definitive Guide to Fermented Foods ” href=”http://www.marksdailyapple.com/fermented-foods-health/#axzz2uSW4JcjB “numerous possible benefits/a. Chief among them, a a title=”What’s Up With Your Gut?” href=”http://www.marksdailyapple.com/whats-up-with-your-gut-beneficial-bacteria-and-good-digestive-health/#axzz2uTsHHzhn”healthier gut/a means more nutrients, vitamins, and minerals are absorbed. Plus, fermented vegetables are really delicious. Store-bought pickled veggies (like sauerkraut and pickles) are usually preserved in vinegar instead of a lactobacterial-salt slurry. This short-cut pickling method means no probiotics […]

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