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Photo Credit: Food Renegade
'I generally ferment vegetables with one of two goals in mind:
Creating a tasty and healthy dose of probiotics and enzymes without the cost of supplements.
Preserving the harvest in a way that actually enhances the nutritional value of the food while not requiring much in the way of energy resources for this off-grid homesteader.
Sometimes these two goals overlap in the form of sauerkraut, cortido, and dill pickles. But since carrots keep well in a root cellar situation without the need for the small bit of extra processing required in fermenting, I don’t ferment them to preserve them.
But if I put a jar of this crunchy, tangy, garlicy lovelies on the table I can be sure everyone’s eating a couple at today’s meals and that jar will be gone in no time. So I make them for our health and for our tastebuds.'
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Iam
Raju Al Nima
From
healtheverydays
Find out health informations update, beauty care,fitness energizing moves, easy recipes, expert tips, and advice on losing weight from healtheverydays
Find out health informations update, beauty care,fitness energizing moves, easy recipes, expert tips, and advice on losing weight from healtheverydays
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