Fermented Vegetables Demo
http://articles.mercola.com/sites/articles/archive/2013/06/01/fermented-vegetables.aspx Natural health physician and Mercola.com founder Dr. Joseph Mercola and Julie, a Mercola staff, demonstrate how to make fermented vegetables at home.
Lacto-fermented foods normalize the acidity of the stomach. If stomach acidity is insufficient, it stimulates the acid producing glands of the stomach, and in cases where acidity is too high, it has the inverse effect. Lactic acid helps break down proteins and thus aids in their assimilation by the body. It also aids in the assimilation of iron.
The decomposition in the stomach of the organic forms of iron depends on the quantity of hydrochloric acid present as well as the amount of vitamin C, which is why sauerkraut and other lacto-fermented vegetables rich in this vitamin have such a favorable influence.
Lactic acid activates the secretions of the pancreas, which is particularly important for diabetics. Sauerkraut contains large quantities of choline, a substance that lowers blood pressure and regulates the passage of nutrients into the blood. Choline has another interesting property in that it aids the body in the metabolism of fats. If choline is lacking, fats accumulate in the liver.
Sauerkraut and other lacto-fermented vegetables are very helpful for people that deal with constipation.
The above article about lacto-fermentation is from a wonderful book, Nourishing Traditions – The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats – by Sally Fallon.