Many people who have been drinking kombucha tea already know the power of fermented foods. I personally enjoy kombucha as my main source of probiotics for several reasons.
- It tastes great
- Easy to do
- Easy to consume
I think that last part is the strongest reason for it being my top choice, since consuming liquids tend to be easier. For example, in the real world if I am gonna work and eat… or even worse (and more real) drive and eat; it is much easier to drink and drive than it is to eat and drive.
Yes, in a perfect world we should be sitting quietly with 100% focus and attention to our food/liquid. However, as I am typing this blog post I am enjoying some nice water.
Ok, so now that I said my peace for the benefits of kombucha to be your probiotic of choice. Let’s make a case for the other ways to get your probiotics through vegatables.
“Why it’s a superfood: Directly translated from German as “sour cabbage,” this traditional fermented food delivers gut-friendly flora that boost digestion and can reduce belly inflammation. Sauerkraut’s signature sour taste comes as the added bacteria ferment the naturally occurring sugars in the cabbage into lactic acid; it should keep for months.
Dr. Oz’s Prescription: Check the label carefully and buy only traditional fermented sauerkraut and not one of the more commercially heat-treated brands (which many are), as that will destroy the beneficial bacteria. Top your next turkey sandwich with a half-cup for a zingy, nutrient-packed punch.”
If you are thinking about making sauerkraut here is a great video on how to do it. This lady is old school and rocks! There are several other easy videos online that I will include in the resource section below.
Keep in mind the same method used for fermented cabbage can be done with any vegetable! I love carrots and red cabbage… oh my, my!
This video from Sandor Katz, the founder of http://www.wildfermentation.com/ is a outstanding resource for all things fermented. Not only will he show you how to ferment vegetables, he will also explain so many things related to the topic!
This video below is one of my favorite as he offers great tips while giving great information as to why we are doing certain things.
So there you have it. As you can see making fermented veggies are almost as easy as making fermented tea. Something to look out for, just like kombucha, you should not ferment in aluminum or cheap plastic as the acidity and detoxing effects of the veggies will leech out the bad stuff in those containers. I prefer using glass, or even better, a lead free porcelain, like the ones we use for our Brewing Containers.
Drinking my probiotics is still my favorite way to consume them, but incorporating these other healthy fermented foods help round out a nice digestive flora diet and lifestyle!