Discover what fermentation really means & how it boosts the flavor and health benefits of vegetables

So let's talk about what the word fermented actually means. These tangy, flavorful foods are not just delicious, but they also offer incredible health benefits. Vegetables are fermented by immersing them in a sodium chloride, essentially table salt solution, creating the right environmental conditions for microorganisms to grow. You see, these microorganisms, usually bacteria and sometimes yeast, will break down the vegetable sugars into acid, carbon dioxide and other flavor compounds. The acid gives the vegetables a little tart taste, but this prevents harmful bacteria from growing, which helps keep the food safe, and it lasts a long time. The fermentation process also increases the nutritional value of the vegetables by producing B vitamins and making the fiber more digestible.