Fermented Vegetables
The transformative process involves lacto-fermentation, where natural bacteria convert sugars into lactic acid, acting as a natural preservative. This preservation method not only imparts a tangy zest to the vegetables but also enhances their nutritional profile. Fermented vegetables are a rich source of vitamins, particularly vitamin C, which may undergo an increase during the fermentation process.
Beyond their vitamin content, the probiotics can contribute to gut health, fostering a diverse and resilient microbiome.
Tempeh (choose gluten-free)
Hailing from the heart of Indonesian culinary traditions, tempeh is a versatile and gluten-free fermented soy product. Crafted through natural culturing and fermentation, tempeh offers a distinct nutty flavor and a firm texture.
Unlike other soy-based products, tempeh fermentation may break down certain compounds, potentially enhancing nutrient absorption. Beyond its protein content, tempeh contains beneficial compounds like phytochemicals, which may have antioxidant properties. The fermentation process may also contribute to producing bioactive peptides, known for their potential health-promoting effects. [4]
