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The Art of Fermenting, Veggie Magazine, October 2015

The October 2015 issue of Veggie Magazine features Rachel's top tips on fermented foods like yoghurt and sauerkraut:

Fermentation is the trend everybody is talking about, however it’s actually an ancient method to produce and preserve food and drinks. We’re currently rediscovering how tasty and healthy fermented cuisine can be; I think it’s a great addition to our diet! Fermentation is fascinating as it increases beneficial bacteria, antioxidants, vitamins and enzymes, which are all fantastic for healthy gut health. A popular fermented food is sourdough, but I’d seek out more unusual examples, such as kefir (a fermented milk drink), kombucha tea or fermented vegetables, such as sauerkraut and kimchi. A process called lacto-fermentation helps to make sauerkraut - Lactobacillus is one of the beneficial bacteria found naturally in raw veggies, fruits, yoghurt and other cultured foods. When the cabbage or other vegetables are submerged in brine, the bacteria converts the natural sugars into lactic acid, which, in turn, preserves as it inhibits the growth of harmful bacteria.

The Art of Fermentation, Veggie Magazine, October 2015

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