If You Enjoy Making Pickled Foods, You Need To Get This
If you consider yourself a lover of pickles, you haven’t done justice to your taste senses or buds unless you’ve learned how to create them at home using a fermentation crock. This simple method transforms the aroma and taste of preserved vegetables, bringing out their rich, tangy taste that is nearly impossible to locate in supermarket stores.
The breakdown of plant fibers during fermentation makes their nutritious value more accessible, making pickle in a fermentation crock one of the wonderful things you can do with a bushel of cucumbers.
WHY USE A FERMENTATION CROCK FOR MAKING PICKLED FOODS
Fermentation crocks are jars (often ceramic) used to pickle food by establishing an environment favorable to the growth of anaerobic bacteria. The crocks prevent oxygen from entering the container and assist in preserving food by preventing it from rotting.
The thick walls of ceramic pickling crocks serve as natural insulators, maintaining the brine’s consistent temperature. It helps protect food from UV (ultraviolet) light and lets beneficial bacteria grow in fermenting brine, enabling the bacteria to perform more effectively and produce excellent results.
Keeps oxygen away
Fermentation requires anaerobic bacteria, which can only grow without oxygen. The sour flavor of fermented foods comes from lactic acid, which is created when natural bacteria digest the lactose in the food. A fermentation crock meets this goal of achieving sour flavor by keeping oxygen away.
Keeps the contaminants away
Fermentation uses natural bacteria to keep food fresh, so the container that holds the process should keep harmful microorganisms out.
HEALTH BENEFITS OF USING FERMENTATION CROCK
Increases bioaccessibility of nutrients
Fermentation breaks down plant cells so that the nutrients they contain are easier for the body to absorb. The fermentation process transforms naturally poisonous substances in fruits and vegetables into substances that are safe and healthy for the body. Fermented foods have more natural vitamin K2, which helps fight cancer. The fermented crocks provide the optimal environment and make the entire process quite simple for you.
Improved gut health
A healthy mixture of bacteria in the gut is important for digestion, and lactic acid, created by natural fermentation, helps them grow. This is because fermented foods require less work from your digestive system as they have already been partially broken down during the fermentation process.
Also, a low bacterial count has been linked to diseases, including irritable bowel syndrome, lactose intolerance, constipation, gluten sensitivity, and yeast infections. Maintaining a healthy balance of bacteria helps make your stomach feel better.
High antioxidant content
Consuming foods that have been crock fermented ensures that you’ll get an abundance of antioxidants. Eating red cabbage is one of the healthiest and most antioxidant-rich foods that help boost the number of antioxidants in your diet and effectively reduce cholesterol levels and digestive issues. The fermentation crock ensures that you consume a diet rich in antioxidants and makes the process easier.
Natural cancer preventive components
Fermented foods contain healthy bacteria that break down the nutrients and produce chelators, which are organic binders. These bind to and eliminate pollutants from the body, lowering your chance of cancer-causing free radical damage. Fermented foods contain vitamin K2, a common nutrient that help reduces the risk of developing prostate cancer.
THE BOTTOM LINE!
Eating low-sodium pickles is an excellent way to boost nutritional intake. Vegetables and fruits are used to make pickles, which provide numerous health benefits. Pickle juice is an effective workout booster and provides a variety of uses. If you’re experiencing a stomach hangover, eating pickles is an excellent way to recover from it. It helps refill low salt levels and also helps in rehydration.