Like I’ve discussed what feels like a million times by now, getting all of the “biotics” in (pre, pro, and post) is the best way you can improve your gut health.
You want these bacteria to be happy, well fed (thanks prebiotics), and abundant. When you have a ton (we’re talking a TON- like trillions) of probiotic bacteria in your gut, your body will work better. Improved digestion, healthy weight, improved brain function, quality sleep, stable energy, clearer skin, healthy hair and nails, and healing from chronic diseases are all benefits to a healthy gut, full of probiotic bacteria.
My second favorite fermented food to consume regularly to support gut health is brined veggies. (My first favorite is sauerkraut. It will always be my numero uno because I heart it.)
I like brined veggies better than other fermented foods because they have no downside. They are straight up just veggies, water, and salt that naturally do all the fermenting on their own, keeping all the fiber goodness intact, without any added ingredients that have a downside.
Kombucha is fermented, however it needs LOTS sugar to go through the fermentation process. Yogurt can be healthy but, in the US, most of what we see on the shelf is full of sugar or has such a long processing journey that the probiotics in it are minimal. I LOVE pickles, but the most common pickles contain vinegar. Companies bypass a lot of the fermentation process by using vinegar (to make production faster), leaving you with very little probiotic bacteria.
That is why brined veggies that are fermented by you over the course of a week are one of the best options when trying to diversify your fermented foods intake.
Today, I go through my process for making brined veggies with just carrots, salt, water, and caraway seeds.
Click on the picture below to watch the video, or keep reading for the step-by-step guide!
Makes about 1 large Mason Jar, takes about 20 minutes
*Note: Your veggies and jar should not have any mold. If you see mold or it tastes funny, something went wrong in the process and you want to start again. I have had batches of pickles that I made all at the same time, exactly the same way, but one jar turns our funky and the other are fine. It’s part of the process.
Let me know how your brined veggies turn out by commenting below!
Naturally gluten free and vegan.
#fermentedfood #brinedveggies #guthealth