Care of Gerd
16.08.2023
Sour makes the stomach happy!
The preservation method is also called fermentation or lactic acid fermentation because lactic acid bacteria on the vegetables convert and ferment carbohydrates into, among other things, lactic acid, which in turn makes it sour.
Fermented vegetables do not require any advanced machinery, just time to ripen, and the fermentation process makes them preserved and aromatic, which is kind to the stomach. Most vegetables can be fermented, but the most common are onions, cabbage, beets, cauliflower, carrots, cucumbers, peppers, and radishes.
Since the method is a preservative, it means that the food that has been acidified does not break down, spoil and go bad at the rate it otherwise would have. Acidifying vegetables is good for several different reasons. When you eat acidified vegetables, the intestine is provided with a live bacterial culture that makes it feel good and can affect the immune system. The acidification process also means that vitamin C is preserved in the vegetables and that the absorption of iron in the meal can be improved. Make your stomach happy and take the opportunity to add different vegetables now that they are in season so you have them in stock all winter.
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