Description
Preserving vegetables using salt & water is also known as lacto-fermentation. A balanced healthy flora with enzymes, probiotics & organic minerals are found in the preserve.
Lacto bacsillica enzyme which exist in the GUT are topped up by introducing fermented foods. The immune system is then able to function effectively as the terrain of the GUT is in a favourable state.
Fermented vegetables with their beneficial lactic acid & ability to repopulate the GUT with good bacteria, have been used throughout the ages for digestive health & longevity.
This recipe makes a sweeter version of sauerkraut. The beetroot & herbs added make it an easy to eat addition to breakfasts or main meals.
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