Embrace Life Naturally
   with Gabriele Kushi, BFA, MEA, CHC, AADP
Author, Macrobiotic Counselor, Cooking Teacher and Yoga Therapist    

Fermented Vegetables and Pickles with Gabriele Kushi download to your computer

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Quick Overview

Learn to complement each meal with a small amount of fermented vegetables and pickles to enrich your meals with enzymes to strengthen the digestive system.

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$ 10.00
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Learn to make a variety of quick fermented vegetables and pickles. Some vegetables are pressed with sea salt and vinegars. When vegetables are lightly pressed for a shorter time, it resembles raw salad. When pressed longer, up to 2 to 4 days, it begins to resemble pickles. Fermented vegetables have been used for thousands of years. It is a preservation method that has numerous health advantages. Fermented vegetables are rich in nutrients, fiber and digestion-enhancing enzymes. They also help the intestinal tract maintain a healthy balance of flora by increasing beneficial bacteria.
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