Cucina Verde Fermented Foods!

The proliferation of processed foods have left many of us with less than ideal digestive systems.
Our digestive systems become taxed by the consumption of processed foods, sugars, and antibiotics. When our micro flora are out of balance, our immunity suffers. We become prone to illnesses such as allergies, arthritis, and autoimmune disorders.

Adding lacto- fermented foods into the diet is an excellent way to repopulate your gut with the beneficial micro flora.

Lacto- fermentation is the traditional way people used to preserve food before refrigeration.

Just about every culture has it’s signature lacto-fermented product.

Here are just some examples:
Korea- Kimchi
Germany- Sauerkraut
Russia- Beet Kvaas
South America- Cortido

  • Fermentation is the only type of preparation of foods that cannot destroy certain nutrients, will creates more nutrients and enhances others.
  • It removes toxins and harmful bacteria found in many foods.
  • It will improve your digestion, especially when consumed before your meal and also allows for your nutrients to be absorbed properly.
  • It aids in the preservation and creation of important enzymes.
  • Fermentation is a huge supporter to your immune function. It increases your B vitamins, omega-3 fatty acids, digestive enzymes, lactase and lactic acid that fight off harmful bacteria.

So, are you convinced yet?

We love krauts in our house and try to consume a little bit with every meal.

Some of our favorites are the ones that are currently being sold through farmers’ markets:

3-D Kraut– a blend of green cabbage, dandelion greens, daikon, dulse, ginger and lemon

Rosemary Red– Red cabbage with rosemary, garlic and lemon

Kurry Kraut Green cabbage with curry spices

Curtido  a Latin American inspired kraut with green cabbage, onion, carrot, oregano and hot pepper

Kim Chi  a mixture of Chinese (Nappa) cabbage, daikon, turnip, carrot, radish, garlic, ginger and hot pepper!


For those who love the ferments, but are not making them, I am offering a FERMENT OF THE MONTH beginning in January.

To learn more about it, click here!