Cultured Vegetables

18 Apr 2013

Cultured vegetables are produced by shredding vegetables and leaving them in a water filled airtight container for several days. This will allow lactobacilli and enzymes to proliferate.

These valuable foods help reduce sugar cravings whilst supplying vast amounts of beneficial bacteria, vitamins and live enzymes. Eaten as a condiment regularly they may aid digestion, help eliminate toxins from the body as well as being very alkalising.

You will find “Life in a Jar” cultured vegetables in our fridge.

For more information on fermented foods see a terrific article written by Holly Davis “Probiotcs” this was written for notebook magazine

http://foodbyhollydavis.files.wordpress.com/2012/03/probiotic-article-for-notebook-magazine.pdf

Or UK based health researcher Polly Davis

http://pollynoble.com/2010/10/why-alkaline-foods-are-better-than-acidic-foods/