What are Cultured Vegetables?
"Fermentation may have been a greater discovery than fire"David Wallace
Forget everything you think you know about vegetables and let me tell you what happens when you culture them. Grow your own probiotics in a jar of vegetables, and you’ll be shocked and amazed at all they can do. I feel like I’ve been standing on the top of a mountain singing the praises of cultured vegetables for fifteen years and some have listened and others not, but I knew one day there would be a tipping point and that day is almost here. My life was dramatically changed by a jar of cultured vegetables that was teeming with billions of probiotics. Cultured veggies continue to amaze me and fill me with wonder but the help they provide can far surpass the things I have seen in myself and countless others. My everyday life is made better by eating a spoonful of these amazing vegetables. We keep a jar in our fridge at all times . . . okay, like at least six or more jars to be truthful. I like variety, what can I say? They will last for months on end. They are one of my secret weapons. I am crazy for these foods. They are more than food to me. They work like magic because of the special bacteria Lactobacillus plantarum (L. plantarum). Check out my many reasons to eat this superfood!
Reasons to Make Cultured Vegetables
Adds Vitamins and Minerals:
All cultured vegetables are wonderful sources of vitamin C. But cabbage, collards, and kale have the most - and when you then ferment them, you get more! Not only do you get more vitamin C when you culture your vegetables, but the fermentation process also increases the nutrient availability in vegetables. This is due to the good bacteria (microflora) that are required to digest and utilize your food.
Safest and Best Food Method to Preserve Vegetables:
Breidt adds that fermented vegetables, for which there are no documented cases of food-borne illness, are safer for novices to make than canned vegetables. Pressurized canning creates an anaerobic environment that increases the risk of deadly botulism, particularly with low-acid foods.
Stomach distress of any kind:
The Journal of Medicinal Food has credited them with the following benefits
Researchers investigated whether this bacteria could lower LDL and reduce blood levels of cholesterol esters - molecules of cholesterol attached to fatty acids, something that accounts for most total blood cholesterol and has been tied to cardiovascular disease risk. Scientists found that L. plantarum can impact cholesterol levels in several ways, including breaking apart molecules known as bile salts.
Based on correlations between LDL reduction and bile measurements in the gut, the study results suggest L. plantarum broke up bile salts, leading to reduced cholesterol absorption in the gut and less LDL.
Strengthens the good bacteria, kills harmful pathogens
Six strains of bacteria in fermented vegetables
There are six species of lactic acid-producing bacteria that may be naturally and actively present in vegetable fermentations:
- Pediococcus pentosaceus
- Pediococcus acidilactici
- Lactobacillus brevis
- Lactobacillus plantarum
- Lactobacillus pentosus.