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Lactic acid yeast promotes the growth of good gut bacteria…

It is plentiful in naturally fermented and cultured foods. These foods, which are also naturally rich enzymes, vitamins, and minerals, are critical to maintaining digestive health and overall well-being.

Although you can get similar benefits from quite a few probiotic supplements, I believe fermented foods are the best natural way to keep intestinal bacteria in balance.

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Plus, it’s easy and affordable to make your own fermented vegetables at home. Here’s how I do it:

  1. Select a variety of your favorite veggies. Organic vegetables like seaweed, peppers, collards, kale, carrots, and broccoli are good choices.
  2. Create a brine by juicing stalks of celery. Celery is loaded with natural sodium and keeps the veggies in an anaerobic environment, which encourages the growth of good bacteria.
  3. Put the veggies and celery brine in a canning or jam jar (remember to fill to the brim to eliminate any trapped air). I suggest adding some aromatics like garlic and rosemary for taste. Make sure to completely cover the mixture with a cabbage leaf.
  4. Seal the jar and keep in a warm, slightly moist place for two to four days. I often use a portable cooler filled with warm water to store the jars, but you can also cover them with warm wet towels and set them in a casserole dish filled with warm water. Maintain a temp range between 68 to 75 degrees Fahrenheit.
  5. After several days, place the jars in the refrigerator to be stored until consumption.

When chopped into bite-sized pieces, fermented vegetables are awesome as side dishes, garnishes, or in a delicious salsa.

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