What are fermented vegetables?
Fermented vegetables are a source of lactic acid bacteria, which have shown probiotic characteristics, including: 1)
cholesterol reduction activity and cholesterol assimilation; 2) antioxidant activity in vitro and in vivo; 3) anticancer activity; 4) immunomodulatory activity in vitro; and 5) inhibitory activity.
How To Ferment Vegetables In South Africa?
Cut up the vegetables.
Add the salt. You can add the salt directly to the vegetables and let them soak (dry salting), or you can make a brine.
Put the vegetables in containers and limit their contact with oxygen.
Leave to ferment on the counter.
Enjoy!
What is the most important ingredient in fermented vegetable processing?
The most important bacteria in desirable food fermentations are the lactobacillaceae which can produce lactic acid from carbohydrates.
Other important bacteria, especially in the fermentation of fruits and vegetables, are the acetic acid-producing acetobacter species.