Before there were kings and queens, emperors and rulers, food was already making history. From the very beginning, fermented foods played an important role, providing healthy vegetables during lean, cold winter months, which were not only nutritionally-dense, but also naturally-made probiotics! Fermented foods are easy to digest, as well as aiding digestion of other foods.
|Here are but a few online articles which are also great for science or history unit studies for the children!|
|by Kathleen in Research | Permalink|
Did you know...
Sauerkraut-making requires the bacteria Leuconostoc mesenteroides and Lactobacillus brevis to ferment sugars that provide a variety of such organic products as lactic acid, acetic acid, ethanol, and mannitol. These bacteria are known as ‘heterofermentative’ bacteria. Later a ‘homofermentative’ bacteria, Lactobacillus plantarum takes over, producing only lactic acid.
—Cabbage + Microbes = Sauerkraut
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