Lacto-fermented vegetables are increasingly finding a place in varied, living diets. Unpasteurised products may contain live lactic-acid bacteria and bring distinctive flavours to a meal.
A balanced diet matters for an active lifestyle, recovery after exercise and general wellbeing. Fermented foods can be one flavourful part of that diet. Research into their possible relationships with the gut microbiome and different bodily functions continues to develop; no single food replaces training, recovery or medical care.
Before or after exercise, the important thing is to choose food that feels comfortable for you. A small portion of fermented vegetables can add flavour to a meal without making it unnecessarily heavy.
Fermentierra makes a range of fermented recipes by hand in Champagne. This ancestral technique has nothing to do with milk; sauerkraut is its best-known example. Our organic vegetables remain raw throughout production and are not pasteurised.
They are best served raw, regularly and in small quantities with meals. They bring colour, crunch and a lively flavour, and make particularly good companions for raclette and fondue.
Source cited by the original article: FWDfuel