Lacto-fermentation trio: Sauerkraut, kimchi & carrots
A healthy gut is the foundation of good health. If one has a healthy gut, one can absorb vitamin and minerals and utilize them to fuel the body. Conversely, an unhealthy gut cause domino effect on health causing one issue and leading to another. Of course, many researches show us that sugar and seed oils cause inflammation while fibers from vegetables and fruits can keep us from glucose spikes. Meanwhile, fermented vegetables are twin armors which can give us fiber and healthy bacteria in our gut. Lacto-fermentation is easy to make at home and can be done to a lot of vegetables. I live sauerkraut because of its mild tangy taste, I love kimchi because of its spiciness that gives a kick to meals and carrots are wobderful when they're slender as compared to bulky ones favored for cooking as they're peeled in one go for being large or extra large. Of course, one can use the large ones to ferment. Slender ones are tasty and one carrot is one serving of side dish for me.
