Are Fermented Vegetables the important thing to higher Health

 

A Doctor Explains Why You Should Be Eating Fermented Foods Every Day

Video taken from the channel: Rachael Ray Show


 

Ulcerative Colitis Complete Remission | Fermented Vegetables Tutorial

Video taken from the channel: Kenny Honnas


 

Episode 22: Improve Your Health Using Fermented Foods with Summer Bock

Video taken from the channel: Anthony Youn, MD


 

Mass Appeal Benefits of fermented vegetables

Video taken from the channel: WWLP-22News


 

Mass Appeal Health benefits of fermented foods

Video taken from the channel: WWLP-22News


 

How & When To Eat Fermented Foods For Healing

Video taken from the channel: The Intuitive Body Foodie Network


 

3 Reasons to Ferment your Vegetables: Health HacksThomas DeLauer

Video taken from the channel: BeFiT


HEALTH BENEFITS. Vegetables are already good for you, but the fermentation process takes them up a notch with the addition of probiotics. Research is strongest for probiotics and gut health, but there may be other benefits. For example, some strains of probiotics have been shown to help reduce blood cholesterol levels.

And the bacteria in fermented foods can help support your gut health (and overall health) by bringing balance back to the microbiome. By eating fermented vegetables, you combine healthy bacteria with essential nutrients. Studies have shown that fermented foods have health benefits including: Heart health support; Digestive assistance.

Naturally fermented foods are getting a lot of attention from health experts these days because they may help strengthen your gut microbiome—the 100 trillion or so bacteria and microorganisms that live in your digestive tract. “The probiotics that are created through fermentation are very beneficial for digestive health,” Armul says. “Fermented foods produce bacteria and when you eat that, it. Fermented foods add good bacteria to the gut.

This good bacteria helps to do many things like strengthen the immune system and regulate appetite. Fermented vegetables are a great and tasty way to get a daily dose of probiotics to maintain gut health. Fermented vegetables, such as kimchee, contain probiotics. All fermented foods contain potentially beneficial bacteria, and some contain other organisms, such as. Fermented veggies contain high acidity and low pH that usually make them shelf-safe and safe to consume for longer than fresh vegetables.

Many fermented vegetables are also made with additional ingredients like coriander, garlic, ginger and red. Health Benefits of Fermented Foods A number of health benefits are associated with fermentation. In fact, fermented foods are often more nutritious than their unfermented form. Here are. Almost any vegetable can be fermented, and fermenting farm-fresh produce is a great way to provide good nutrition year-round!

Ferment one vegetable alone or create mix of many different kinds, along with herbs and spices, for a great variety of cultured foods. Below is what you’ll need to get started. Veggies are one of the easiest ingredients to get you started on some DIY fermentation.

Fermenting vegetables can be as simple as placing veggies in salt water, though using a starter culture is popular, as it contains a whole host of healthy microorganisms. Almost any vegetable can be fermented, and you don’t need any fancy equipment.

List of related literature:

Although health benefits and risks of fermented vegetable are still debatable, fermented vegetables are important elements in Washoku (Japanese cuisine) that are thought to be an exceptionally well-balanced and healthy diet.

“Ethnic Fermented Foods and Alcoholic Beverages of Asia” by Jyoti Prakash Tamang
from Ethnic Fermented Foods and Alcoholic Beverages of Asia
by Jyoti Prakash Tamang
Springer India, 2016

Health benefits of fermented foods are the synthesis of nutrients (such as B vitamins), and the prevention of cancer, cardiovascular disease, gastrointestinal disorders, allergic reactions and diabetes to name a few.[274] While there are many fermented foods worldwide a couple are particularly worthy of mention.

“Clinical Naturopathic Medicine” by Leah Hechtman
from Clinical Naturopathic Medicine
by Leah Hechtman
Elsevier Health Sciences APAC, 2018

It is now increasingly recognized that the health benefits of fermented foods are beyond nutritional and may involve multiple components contributed by both food and fermenting microbiome.

“Ethnic Fermented Foods and Beverages of India: Science History and Culture” by Jyoti Prakash Tamang
from Ethnic Fermented Foods and Beverages of India: Science History and Culture
by Jyoti Prakash Tamang
Springer Singapore, 2020

Fermented vegetables are very acidic and thus heat the body, which helped our relatives endure many long, cold winters.

“Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back Into Your Diet” by John Douillard
from Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back Into Your Diet
by John Douillard
Morgan James Publishing, 2016

So while at least we could receive a benefit from the nutrients in the vegetable that’s been fermented, it’s not enough benefit to warrant filling every meal with fermented vegetables.

“Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys” by Anthony William
from Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys
by Anthony William
Hay House, 2020

In recent years antioxidants have been subject for many epidemiological studies that have related consumption of fruits and vegetables with a reduction of the incidence of cardiovascular diseases and several types of cancer, while especially (cereal) fiber and phenolic compounds seem to play a very important role.

“Practical Gas Chromatography: A Comprehensive Reference” by Katja Dettmer-Wilde, Werner Engewald
from Practical Gas Chromatography: A Comprehensive Reference
by Katja Dettmer-Wilde, Werner Engewald
Springer Berlin Heidelberg, 2014

Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation.

“Patient Heal Thyself” by Jordan Rubin
from Patient Heal Thyself
by Jordan Rubin
Freedom Press, 2011

and China, cultures where fermented foods like pickles and yogurt are common, are healthier and live longer, and the evidence that fermented foods are beneficial to our health is growing.

“Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods” by Drakes Press
from Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods
by Drakes Press
Callisto Media Incorporated, 2013

That is not to say that all vegetables will ferment equally well, or that all vegetables will taste good fermented.

“The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World” by Sandor Ellix Katz, Michael Pollan
from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
by Sandor Ellix Katz, Michael Pollan
Chelsea Green Publishing, 2012

Whether you are the healthiest person in the world, are facing a lifethreatening health crisis, are living with a chronic disease, or are just aging like everyone else, live-culture (unpasteurized) fermented foods improve digestion, absorption of nutrients (especially minerals), and immune function.

“The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements” by Sandor Ellix Katz
from The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements
by Sandor Ellix Katz
Chelsea Green Publishing, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

43 comments

Your email address will not be published. Required fields are marked *

  • Kenny, please tell me your opinion on SCD diet!! I also came to that kefir is illegal for scd but is recommended in the Maker’s diet.Both diets are well known so I’m looking for a guidance for adaptation (or combination) of both these diets.

  • Very clever way of avoiding using salt! I try to use as little salt as possible for a number of reasons, and one of them is that excessive use of salt is strongly associated with stomach cancer. So it is a good thing to avoid using salt when you ferment vegetables.

  • I’m convinced I have an H. Pylori problem which is producing symptoms in the form of psoriasis, food intolerance and hey fever. I have psoriasis very badly on my face, ears, lower back, elbows and knees. I use the psoriasis as my bio marker when trying fermented foods and drinks. I did recently clear it on my face with probiotic fermented foods and drinks, this lasted about 8 days. Though my diet has not changed the psoriasis has started to come back. Could the H. Pylori adapted to tolerate lacto acid and the probiotics or is it giving out as it dies away?

    I’ve cut all sugar intake and am fermenting oats and cabbage to add probiotics and convert the sugars.

    My diet now only consists of fermented oats in the morning. Two main meals of cabbage with either pork belly steaks or salmon. I drink water kefir and kombutcha drinks. I also have a liquorice and chocolate powder drink once a week.

    Oddly Oats was one of the foods I developed an intolerance against. (Runny nose, boated gut and crazy psoriasis flare ups). By removing the sugars with fermentation I can tolerate them again with no symptoms. Had the same results with bananas. At first I thought I had developed a gluten intolerance. But now have worked out its a sugar intolerance. I think this is feeding the H. Pylori which makes the bacteria extremely active and sending my immune system crazy.

    I plan to stay on this diet as I’m determined to get rid of this nasty and pointless thing called psoriasis.

    Just wanted to thank you Judith for sharing your experience and journey with us. It’s of great importance to many, thank you.

  • Hey Kenny I have a question about the probiotics. Do you know how many billion units lets say a cup of homemade sourkrout would have? The reason I ask is because I’ve been on a 50 billion capsule probiotic for 2 months and it’s worked very well but it’s expensive. I’m looking to now make my own but I’m worried that they won’t be as strong? Or will they be even stronger

  • Thank you for responding. What about fruit and honey? I have everything u mentioned illuminated already except for fruit. As I was doing fruit monomeals and it’s easy for me to digest. For the vegetable broths I tried to get into them but u get so little out of making it from so many vegetables. I have some fermented garlic honey honey going and I wonder how I’ll react. And yes ur right it is a process with no quick fix..going on 5 years now.

  • is it supposed to come out slightly scrunchy?? ive waited for a 10 day ferment it tastes good but slighlty crunchy maybe i should have left it for a few more days is that okay?

  • Just so people are clear, it’s lacto fermented food. After all, beer and wine are also fermented foods. That’s not what Judith is talking about:D Although most fermented foods have several strains of different microbes in them. In terms of those foods that are from animal death, those bacteria are often introduced artificially typically, otherwise it will be rancid. But you are right about the fermented veggies and water kefir, Judith. The rice, grains, juices, etc. are not a problem if they are natural and not concentrated or demented in most situations as long as it is not an overdose. Avocado, fermented olives, almonds, are all good. Not sure about the animal fats…. like have you asked the pig if they don’t mind if you slice them a bit? I wouldn’t, but not everyone thinks about that. Not really sure why that isn’t something addressed is sorta of odd. But like your veggie and fruit ferments nonetheless. Surprised that your Wiccan tendencies have not lead to more empathy towards the Goddess’ creatures, but I am always a critic. So Blessed Be.

  • Hello i was watching some of your videous,and your pretty knowledgeable about things..may you please tell me your thought about doing coffe enemas?

  • Thank you for this video. Very very helpful. All makes perfect sense.
    Would you consider making a video on basic salsa. We love red onions, tomatoes, cilantro and some spices in it. I’m not trusting anyone but you:) ����

  • Is their a name for this diet your describing?

    We eat, and feed guests our fermented sauerkraut…and never followed any rules or warnings other than to say it has probiotics.

  • Thanks so much,that explains why I got a bad reaction to eating multiple types of fermented foods,but eventually my body is getting excepted to my new love of fermented food.and it’s now craving it but reacts badly if I combine it with a carbohydrates especially bread even sour dough,why would that be? ��������

  • Kenny did you start fermenting your vegetables like from this Madame you saw in the video or did you do it your way directly? I bought the fermented starter so if I use the fermenting starter do I need to follow the procedure from this woman or do you think I can just cut them like you did? You didn´t mix a part of the vegetables to make this broth the woman did right? And you didn´t use the prebiotics she did right?
    And did you disinfect your utensils somehow? What would you use if you hae neither fermenting starter or probiotics? Would you use the water from your previous fermentation?

  • Hey kenny. What would you do if you can’t find that starter or are not allowed spme of the ingredients in the starter? Any natural starter?

  • Fermented vegetables are healthy?

    https://nutritionfacts.org/video/is-kimchi-good-for-you/

    https://www.youtube.com/watch?v=UrnEmVgSHS8

  • I made fermented veggies using same probiotics as you Kenny, however every time I eat them I start to have bleeding, if I don’t eat them the bleeding stops. Would you know why they flare my UC?

  • Does probiotic good for health??? My doctor said me scientist now not sure about it’s effectiveness otherwise it has some side effect also…

  • Hi Kenny thanks for this great information, really appreciate it. I just wanted to ask I use a probiotic called vivimixx and it requires to be in the fridge. If I mix a sachet in the fermented veg at room temp will the potency of the probiotic lose its strength? Thanks Mags

  • I clicked the link to buy the supplements and they didn’t ship to Sweden. Do you recommend another website? Or what should I ask for when I go to the supplement store in sweden to get the same ones. I really need your help!

  • My best sauerkraut was using organic cabbage and salt; there were no unwelcome moulds. As this is about healing, why not use organic vegetables as they tend to taste better.
    One tip for beginners is to taste the fermenting vegetables daily after about 5 days to accustom to the flavour and texture.
    Admire your bold selection of vegetables.
    I’m going to try fermented chillies next for a sriracha sauce.

  • roughly how many capsules per litre are you using? does it taste diffrent than culture starter? also did i see you use clorinated tap water? if tap water works i will stop getting distilled

  • QUESTION: My friend with U.C is trying this, she has pots and pans she uses in her house as the fermenter, she also has a jar that locks down air tight. She used a probiotic from the store and after 6 days she tasted the vegetables and said it was so terrible that she couldn’t do more than taste it. Carrots, cabbage and cucumber were all terrible, so I had a few questions:
    1. Do you need it air tight? So a regular cooking pot with a lid will not be sufficient?
    2. She said it smelled sour and tasted terrible but nothing growing on the water surface. She likes normal fermented foods, does this change the flavor a lot?
    3. Do you have to add water every so often? She said the water level kept changing, almost like the vegetables sucked it all in and then the next day it would be full again, and then it looked like it was getting empty again.
    4. Is it ok to have it air tight or does the lid have to be loose enough to let gases out? I was wondering if keeping it too air tight might have killed the probiotics and made it taste terrible for her.

    5. Is 80 degrees alright on a hot day inside? maybe it’s too extreme?

    On a side note, following your diet was making her go to the bathroom regularly with less discomfort, but the constipation for 2 or 3 days is back. Any advice?

  • After the time has passed and you’re ready to eat the veggies, can you just pull them out of the mason jar and eat them straight away, or do you need to cook them or something else? Clearly I’m a newbie to this.

  • Hi. Anyone live in New Jersey and able to help me out in person with making all fermented veggies? I will pay you! I have bad gut issues and have tried so much! I need to learn all of this and make no mistakes! Thank you. Anthony.

  • Great tutorial thanks man. I actually had one of those German fermentation pots but gave it away a long time ago as my veggies always grew mold. But hat is because I did not know what I was doing!

  • I am wondering if store bought fermented vegetables offer the same benefits? Would pickles be beneficial from stores? I would love to ferment my own you have made it seem very doable! However I’m 18 and still living at home and my mom wouldn’t be too happy if I started using her crockpot to ferment vegetables lol. Thanks for your videos by the way they’re great!

  • 1:40 probiotic to activate
    2:20 doesn’t use salt
    3:10 more weights
    3:18 70-72 degrees
    3:28 10 day fermentation period, make sure veggies are completely submerged and checkup on it
    4:20 pits in mason jars after days and have
    Asked 2 months in fridge

    4:50 original person he learned from

    5:45 use any veggies you want

    6:03 radish onion mushrooms carrots

    6:20 chooses cabbage a lot cus ulcer healing properties
    Celery stays firm even without salt

  • GMO Foods have POISON ROUND UP READY on them………. Tap Water/ Even if Filtered is TOXIC……….. Only eat Non GMO Organic Food and Drink only Distilled Water.

  • Thanks for sharing Kenny I’m going to start with some sauerkraut. I’m also thinking of buying some Kefir at my local grocery shop, I’ve never had Kefir before. I’m currently eating Greek Yoghurt as a source of probiotic, but I keep hearing that Kefir is better. Do you have any brand recommendations or are there things I should look out for on the label? All the kefir I’ve seen in the store has been made from pasteurized milk, is that ok? There are also all kinds of flavors, does that impact how beneficial it is? Thanks so much you’re a huge inspiration for me to heal myself, it’s been 6 months of UC hell and I’m already finding great relief from your intermittent fasting and dietary recommendations and I’d love to give Kefir a try but don’t know where to start. Thanks again.

  • I balanced candida doing a no fat high fruit/veg diet. I was even drinking cane sugar juice. That was several years ago. Took about 3 days before itching subsided then 3 week to a month for the rash on my skin to heal. Haven’t had the issue since. Not good to combine fats with sugar as they digest differently.

  • Hi, Kenny! I am Filipe, from Brazil! I really need to do this fermented vegetables to help me with my digestive issues… I can not find this probiotics here in Brazil… Do you have any ideia If I do this fermentation without probiotics It Will be ok? Thank you for listening!

  • I literally just watched all your videos today doctors think I have ulcerative colitis and getting a colonoscopy in the morning to confirm. So just to clarify the tap water you have is purified? Because it looks like you filled it up right there in your sink just wondering because I want to do it right you know? Thanks

  • This video saved me from having terrible dysbiosis I used probiotic capsules kefir apple cider vinegar and water in my brine turned out good

  • Hi Kenny,
    I was wondering, did you notice any difference with regards to the probiotic potency or strengh of the way you ferment your veggies vs the way you learnt from the Lady in the other video?? What way do you think had more/better outcome? How long did you take them until you noticed a difference in your digestive abilities?

  • I have Ulcerative Colitis too. It got so bad that I had to be on Remicade and 6MP and I ended up getting extra-intestinal systemic inflammation of the muscles, tendons, joints, eye, and kidneys. Thankfully, I was able to get into remission without losing my colon although I may have some inflammation still in my kidneys. I agree that cultured/fermented foods are very important for the gut. I’ve been able to get off of all medications through the use of diet. I’m on the Autoimmune Paleo Diet and SCD diet. I consume huge amounts of non-starchy vegetables, some fruits, some nuts, some fatty fish, some bone broths, and some cultured/fermented vegetables. I cook with avocado or coconut oil. I was consuming SCD homemade yogurt, but I have found that even that makes my inflammation worse. Apparently, for some people, the body can confuse casein with gluten. I plan to try making yogurt with coconut milk.

  • Hey Kenny. I followed the plant based diet recommended by the high carb vegans and for a year and a half had no symptoms I felt really great! In the past few weeks though I have started feeling unwell and I am currently having a flare of UC but it is mild. Should I wait till the flare is over, before consuming fermented vegetables? Or can I start having them alongside my steamed veggies that I have daily? Thank you

  • I was just discharged from the hospital this week because of a severe flare up of Ulcerative Colitis I’ve never had a flare up before and never even knew what it was until now. As soon as I came home, I started researching about it and found your amazing channel. I’ve been trying to drink raw milk/kefir but still find my stomach gets extremely upset with any milk products whatsoever. Instead I’ll be trying out the fermented vegetables. Would you also recommend drinking raw apple cider vinegar? It was something I was thinking of adding into my diet since I can’t consume milk. Thanks!

  • I made your fermented tomato sauce. It’s been 4 months. I tasted it and it tastes very salty but think that must be extreme tanginess. Is this normal?

  • Hello, may I first say, I dove into your videos and am incredibly excited about all the recipes and advice you’re sharing!
    I have a fermentation question: after you’ve filled your jars with brine and vegetables where do you store them and do you just leave the jars, with the lid closed? Do you open the lids from time to time to release the produced “gas”?
    Thanks so much already! All the best, Victoria

  • Hey dude! Great video:) I was wondering, did you just use tap water in it? Or should I do purified wawa? Thanks for the great vid yo! Glad you’re healthy and rocking life:)

  • What were you’re symptoms in the healing phase? And after what time did you notice that these symptoms were going better? Thanks for your vids, helping a lot of people!

  • Do I have to follow this protocol that is similar to keto or can I just implement them into my normal diet slowly over time how I please? I do not have any underlying health conditions besides a sensitive stomach and low energy which fermented foods have helped with but I just substitute all kinds of fermented foods and ingredients into my normal meals where I can.

  • kombucha and kimchi have been staples in my diet and have helped me a lot. Kinchi is so easy to make and goes great with so many dishes. I’m going to try making it without salt.

  • Kombuchee is a fungus ferment and can make yeast problems worse. Not the same as lacto fermentation which is the real curall. That ‘doctor’ needs to do his homework. wouldn’t that be nice.