Reply To: Fermented vegetables?

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I think a lot of traditionally made pickles are cultured. Gherkins are one example, but now they’re commercially made with vinegar. You also have the problem with things like sauerkraut being pasteurised or stored at room temperature, so there’s no bacteria left by the time you eat it. Luckily, there’s a refrigerated Polish brand in my local supermarket.

Another reason fermented veggies are good is because of the additional enzymes they contain, which makes them easier to digest. In fact, I think the bacteria actually pre-digest them to some extent.