How to Eat Fermented Vegetables for Gut Health Daily (Recipes and Ideas)

Fermented foods, and in particular fermented vegetables are powerful natural foods you can eat to support your gut health, boost immunity and aid your digestion system. If you eat healthy fermented vegetables, even in small amounts, you will not need any type of extra probiotic supplement. Fermented foods are the best natural probiotic supplements on their own.

But how do you eat fermented vegetables, besides simply scooping them out of a jar? In the video, Anastasia is sharing her tips and hacks, how to include more fermented foods in your diet, how to eat them daily, in different variations.

The variety of fermented foods is immense. Some of the most famous fermented vegetables are kimchi, sauerkraut and lacto-fermented dill pickles. Yet they are not the only ones! You can literally ferment everything, and some of the best flavours come with fermented beets, cauloflower, carrots, zucchini, string beans, peppers and mushrooms
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#guthealth #fermentedfoods #probiotic

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[jamesvoigt]

I find that when I talk to my friends (all non-fermenters) about my fermentation efforts, they show a fair amount of interest. I also find that when I offer them samples, they tend to back off. From that, I have learned to talk to them about the pickles I make instead. Then they are more interested in samples. If they like them, I explain that there is more than one way to make pickles and the advantages of fermenting.

[DennisZimmerman]

We eat fermented vegetables every day.
We make a jar full about once a week. What ever we have tomato, onion, carrots, ect.

[dotjeff]

I love mixing my fermented veggies with avocado. It mellows out the flavor of the ferments, and the ferments give the avocado a tang.

[Connie]

Thank you so much! I started my fermented journey last year because chemotherapy made me feel so toxic and irregular. I was no longer able to eat onions and as a southern woman, that absolutely hurt me to my very core!!! Fermented onions have been my pure delight! I've also fallen deeply in love with beet Kvass! The beets were delicious and I decided to add a few to my current onion ferments and I can't wait to taste them! I also added previously fermented ginger carrots to my currently fermenting sauerkraut and after 5 days, it's delicious already!

[Agapismene]

I have been fermenting for about 1 year now & it encouraged me to try many other things also like sour dough bread etc
My conclusion, all of these things are
very good & nice for health but I
believe they are tools to help us
realise that when we take self responsibility for what we
consume made by our own
hands and not outsourced to a big corporation whose only aim is profit.
It is here in the intention & realisation
& in your influence under your hands
that the real magic happens.
Food made by strangers far away =
more preservatives = more
ignorance less self Responsibility
and out of touch with health.
simples !
(I do not need anyone to agree
with any.of my ideas or thoughts as
it is my lived experience from which
I have gained insight however I love
to share 🙏💗🎶)

[Katalinmason]

Thank you for this great video! I’m new to fermenting, so I wanted to make something my husband would like also. My first try was salsa with the last of the garden produce. Tomato, onion, pepper, cilantro. So simple! My husband loved it for its longevity. It tasted freshly made for months. I’ll be making more this garden season.

[rachelhuhta]

This is so informative and inspiring, thank you!

[christinesulkowski]

Cortido is a wonderful ferment made up of shredded cabbage, carrot, sliced onions, chile to taste, and a little oregano. It’s my favorite, thank you for your video and ideas.

[sarasotarebel]

The mainstream and alternative media are reporting upcoming food shortages. This is a great way to prepare, along with gardening, hydroponics, microgreens and sprouting.

[samiiikpy]

My favorite are cucumbers/pickles & red radishes, green onions and cabbage! Love love love it! 😍🙌🏻

[micheleclifford]

I love all the different ways to use the fermented foods. Never thought of many of the ways. Thank you. Much appreciated

[Smmurrs]

I could eat sauerkraut on just about anything. A favorite way is in a rice bowl with leftover salmon and some kewpie mayo.

[Blazerlightninnothere]

I like fermented raw mango with a few green chillies....like the enriched taste

[Novak]

Recent study published in Cell: fermented food deacrease 19 inflammatory markers in humans. Inflamations=poor covid outcome, depression, alergies, unstable immune system, ...

[JS-fhxm]

I like putting triscuits on the plate with sharp cheddar or Gouda. It helps and reminds me of the scene from ratatouille

[jamesvoigt]

This is such a lovely presentation with loads of ideas.

[nancybenson]

How inspiring. Will be watching more often. 👍🏻

[Bellatutu]

My favorite is a jar of turnip roots with one head of beets just for the color and the sweetness and that is Mediterranean👍👍🙏😋 also I love sauerkraut

[valorabock]

Thank you for this. I have been learning about fermenting foods. I could envision how to use them.

[ladylauren]

thank you so much for making this this was super helpful!!!