Fermented vegetables are “superfoods!” Fermenting preserves vegetables raw and without heat. Natural fermentation of foods has been shown to preserve nutrients in food and break the food down to a more digestible form. This, along with probiotics created during fermentation, explains the link between consumption of fermented foods and improved digestion.
Fermented Vegetables goes into detail about types of fermenting vessels, salts, and flavor combinations. Recipes range from fermented sweet potatoes to sauerkraut coconut macaroons, and just might inspire you to give fermenting a try!
“An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section.” ~ Sandor Ellix Katz, author of The Art of Fermentation