Every magazine on the newsstand today has at least one article about the health benefits of fermented foods. The custom of fermentation to preserve foods has been practiced for centuries to preserve vegetables and other perishable foods without the use of modern-day refrigerators, freezers or canning machines. The metabolic process known as fermentation requires the presence of a carbohydrate source like vegetables, which contain glucose (sugar) molecules, plus yeast, bacteria or both. The yeast and bacteria microorganisms are responsible for converting sugar into healthy bacteria strains that help regulate many bodily functions.
Gut microbiota (also known as "gut flora") is the microbe population living in human intestines. The good bacteria living in someone’s healthy gut environment have been proven to be crucial for lowering the risk of just about every form of acute or chronic illness there is including brain disorders and mental illness, mood disorders, asthma, various autoimmune diseases and even cancer.
- 1 (2 lb.) head of cabbage, head thinly shredded
- 1 tablespoon sea salt
- ¼ cup whey
- 2 teaspoons caraway seeds (optional)