Fermenting winter vegetables makes them probiotic, introducing beneficial friendly bacteria to the digestive system. Also fermentation breaks down goitrogens, substances which are found in raw cruciferous vegetables such as cabbage, chard, spinach, cauliflower, kale. It is important to break them down because although these vegetables are very nutritious in other ways, goitrogens can interfere with the functioning of the thyroid if taken in over a long period.
Cabbage and cucumber contain the culture that starts the fermentation process, other vegetables and even fruit can be added. Known as sauerkraut or kimchee, cultured vegetables are easy to make when you know how - here we share the quick and simple way.
