Naturally Pickled, fermented cucumbers from the "Store of home-made". Only Made from chemical free vegetables and natural sea salt. A probiotics rich food that boosts your health.
Why fermented pickles not the commercial pickles?
Fermented pickles are very rich in probiotics. Probiotic cultures produced during lactic acid fermentation of vegetables are known to have many health benefits, such as
•Improved intestinal tract health
•Enhanced immune system function
•Improved availability of nutrients
•Protection against microbial infection
•Maintenance of gut flora that may help to control weight gain and appetite (3,4)
Improved pediatric health and development: May reduce cold and flu symptoms and the need for antibiotics. Contributes to pediatric immune system development.
Possible cancer risk reduction: Evidence shows that probiotics may reduce the risk of colon cancer.
Improved mental health: Recent studies suggest that gut microbiota communicate with the central nervous system and positively impact brain function and behavior, including anxiety, mood, cognition, and pain.
Fast gene evolution and adaptation: The gut microbiome acts as a "hot spot" for horizontal gene transfer between microbes. This increases the potential for adaptability of our intestinal health to both external and internal stressors.
Conclusion: Fermentation is an inconsistent process – almost more of an art than a science – so commercial food processors developed techniques to help standardize more consistent yields. Technically, anything that is "brined" in a salt stock is fermented, but that's where the similarity ends, as each type of fermented food has specific, unique requirements and production methods. This results in some differences between one jar of fermented pickles and the other.
|How To Store||Store at room temperature. Refrigeration slows down the fermentation process, so only refrigerate if you want to slow down the process and to keep the pickles firm for a longer period.|
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