Before kimchi and kefir took over the wellness world, humankind depended on essential preservation methods, such as lacto-fermentation, for thousands of years. The African continent, for example, is known for their rich array of lacto-fermented foods, like Garri, a popular dietary staple made from cassava root.
As these traditional cultures intuitively knew and we have rediscovered generations later, the process of lacto-fermentation improves nutrient value and increases vitamin bioavailability in the body. As well as providing a little bit of zip to your lunch, lacto-fermented vegetables provide a readily available source of GABA, which is known to facilitate sleep and reduce stress.
Get the recipe at:
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