The Magic Of Fermented Vegetables For Your Health.


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.

25 thoughts on “The Magic Of Fermented Vegetables For Your Health.

  1. Hi from Ireland, really interested in doing this for my family at home, but
    I’m concerned about the risk of botulism, have you any information on this?

  2. if you are really intimidated then start with a Kim Chi kit and you will be
    able to expand from that … that’s how I started Good Luck!

  3. We are still doing research on it but hope to have it later this year or
    early next year, In the meantime you can use two capsules of our Complete
    Probiotics per quart of veggies. The formulas will be very simllar

  4. When the 7 days of fermenting are up and you transfer them to the fridge,
    do you just put the jar in there or do you switch containers? How long is
    the shelf life once refrigerated?

  5. When transferring the jars to the fridge, do you fully twist the lid on or
    do you leave it loose. Thanks for the very informative video.

  6. Initially, I turned the lids until I felt resistance, then backed off about
    a quarter turn. I was trying to see how far Julie loosened them in the
    video, but it is hard to tell. Do you need to vent them any more during the
    days of fermentation? Is it necessary to loosen any further?

  7. We will be releasing a starter culture very shortly on our site that makes
    high amounts of K2. A supplement that is just as important as vitamin D but
    hard for most to get and expensive if you purchase as a supplement. The
    fermented veggies will have the K2 in it for free. In the meantime you can
    use Complete Probiotics, two capsules per quart, as a starter culture.

  8. You certainly can but not really necessary if you clean them well with soap
    and water, especially if done in dishwasher

  9. This lady does such a great job. Glad to know too that the Complete
    Probiotic from Mercola will work as a starter (2 caps per quart). Thanks
    for all this info.

  10. Thank you Dr. and Julie for this video, I just have a question, when she
    adds the vegetables in to the jars, aren’t they supposed to be submerge in
    to the brine about one inch?

  11. It is not brine. If you use the starter culture you don’t need brine, but
    either way the vegetables need to be completely submersed to anaerobically
    ferment.

  12. You certainly could but there are many significant drawbacks. It will
    likely take two to three times as long, there is much greater variability
    so your ferments will not be consistent and lastly if you don’t use a
    starter culture that has strains that produce vitamin K2, you will not get
    that nutrient which appears to be every bit as important as vitamin D.

  13. In Korea their main dish is “Kimchi” which is spicy fermented cabbage.
    There are over 300 different kinds of Kimchi. There is a bacteria called
    leuconostoc citreum, a type of lactobacillus found in kimchi which has been
    proven to kill “Bird Flur virus, in fact a company called Celltech
    International has been shipping a feed additive to Indonesia to help fight
    the virus. Kimchi is fermented using sea salt, mugwort is added as is
    garlic and any other vegitables you like, Oh and for Dr Mercola loads of
    Korean chili powder is added. I love hot spicy foods and I love Kimchi!

  14. THANK YOU as always for a very educational video and recipe concoction! I
    Love making fermented veggies when my garden is in full form!
    Unfortunately, here in NYS that is not as often as I would like! Organic
    veggies are very hard to come by, so I would have to make enough to keep
    for quite some time. Have you ever noticed just HOW long one can keep
    fermented veggies before needing to discard? 

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