Reducing the time between harvesting and fermenting ensures that the vegetables are at their maximum juiciness, and nutrient level.
“bio-preservatives” such as alcohol, lactic acid and acetic acid, which are produced through the fermentation process retain nutrients and prevent spoilage. Captain Cook took barrels of kraut on his ships and not a single person developed scurvy!
Breaks food down into a more easily digestible form Soybeans and milk are two examples of hard to digest foods. Soybean is a complex protein and fermentation breaks down the proteins into digestible amino acids. Miso, tempeh and soy sauce are examples of fermented soybean products. Lactobacilli, which are in fermented dairy products, transform lactose to lactic acid.
Creates new nutrients
The microbial cultures create B vitamins, including folic acid, thiamin (B1), riboflavin (B2), niacin (B3), and biotin. Lactobacilli create omega-3 fatty acids which are essential for your immune system.
Fermented foods are high in gut-friendly probiotic bacteria and create beneficial micro-flora in the intestines. There is a scientific link between live-cultured food and good health.