Fermented Foods vol. 1: Fermented Vegetables

Are You Interested in Adding Probiotics to Your Diet?

Scientists are just now realizing the health of the digestive system is intricately tied to the health of the entire body. Having the right types and amounts of probiotic bacteria are one of the keys to ensuring your digestive system stays in good health.

Fermenting your own vegetables is a great way to take a food that's already healthy and make it even better for you. The fermentation process adds both probiotic bacteria and additional nutrients to already-healthy vegetables, creating nutritional powerhouses that will boost your immune system and have the potential to improve your overall health.

Here are just some of the many recipes found in the book:

• Sauerkraut.
• Kimchi.
• Cortido.
• Fermented kale and cabbage.
• Fermented asparagus.
• Fermented Brussels sprouts.
• Ginger carrots.
• Dilly carrots and dilly beans.
• Lactofermented summer squash
• "Pickled" peppers.
• Cultured green tomatoes.
• Lacto-salsa.
• Miso-fermented garlic.
• ...and many more.

• The bacteria that live in your gut and why they're critical to good health.
• How to restore good bacteria to the gut.
• How and why fermented vegetables are more nutritious than they were prior to fermentation.
• Die-off: What it feels like when toxins leave the body.
• The many health benefits of fermented foods.
• Why you should make fermented vegetables instead of going to the store and buying them.
• Food preservation through fermentation.
• Safety first: How to ensure your vegetable ferments stay safe.
• Fermenting vegetables in 5 easy steps.
• How to make brine with various salinity percentages.
• The best types of salt and water for brine.
• What starter cultures are and how you can use them to your benefit.
• Equipment you're going to need and want.
• How to tell when fermented foods are ready to be moved to cold storage.
• Burping airtight containers.
• Frequently asked questions.