Sauerkraut, kefir and yeast are just some of well-known foods that are obtained by the process of fermentation. Today you will discover why this food is so healthy and why it should be eating on a daily basis. Welcome to a small guide on fermented food.
Besides having specific sour taste, the food produced by fermentation is very healthy and should be eaten in such large quantities. It usually contains vitamin K and probiotics, which are of great importance for the health of the digestive tract and overall health.
Vitamin K is one of the four vitamins which have the possibility of absorption of fats. It occurs in several different forms and plays a very important role when it comes to overall health. According to Linus Pauling, when blood clots passing through several stages, one of which depends exactly of vitamin K.
It is very important for the proper functioning of cells and is needed for two proteins that regulate calcium. One of them stimulate bone mineralization, and the other prevents the accumulation of calcium in the arteries. Since the body does not store large amounts of vitamin K it is necessary to regularly enter through diet and therefore is a fermented food is very good.
Just one cup of drained sauerkraut provides 18.5 mcg of vitamin K, which is 23 percent of the entire daily needs. On the other hand cup of sauerkraut with brine contains 135 mcg of vitamin K.
Fermented food among which sauerkraut certainly leads us provide a large number of healthy bacteria that live in our digestive tract and make it more efficient and healthy. Good bacteria are also responsible for the production of vitamins and other nutrients that protect us from harmful microorganisms.
There are many reasons why it is necessary to set a good balance in the body between good and bad bacteria. Lately, increased consumption of pasteurized food, chlorinated water, antibiotics and other drugs. Our diet usually contains too much sugar, alcohol, salt and industrially processed foods and therefore it is necessary that by using foods rich in probiotics make a healthy counterbalance.
In addition to vitamin K and probiotic fermented foods are very rich in vitamin C.
We bring you a great recipe for a salad of pickled cabbage, garlic and cumin.
- 1 large head of cabbage, finely chopped
- 3 medium sized carrots, grated
- 1 green apple, grated
- 2 cloves garlic, finely chopped
- 1 tablespoon fennel seeds
- 2 tablespoons of Himalayan salt
All foods wash, and sterilize the jar in which you disagree salad. When you have all the ingredients ready, pour them into a large bowl and mix well so during mixing gently squeeze the wooden spoon to get out as much water from the vegetables. Then continue stirring hands until you feel that vegetables are slightly softened and that is at the bottom left a sizeable volume of liquid.
Vegetables take with arms, juicing it and stack into a sterile jar and each layer press out as much juice. Once you have agreed to the tip jar vegetables should remain about 2.5 cm in empty space, then pour the juice and cover the jar with a cotton cloth, fasten a rubber band and keep in a cool, dark, well-ventilated place for 4-7 days. Daily press review salad and a spoon so that the juices rise to the surface.
Had the salad is ready for use, you will know at a specific acidic taste and crunchiness.