Also called Cultured vegetables, quart jar of fermented green cabbage, red cabbage, and carrots, chopped. Water and salt fermentation method known as using brine, a method of food preservation. The term fermentation sometimes refers specifically to the chemical conversion of sugars, and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Fermented or cultured vegetables are high in probiotics, micro-organisms that promote healthy gut bacteria called intestinal flora. Eat daily for good health.

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