Fermented Vegetables and Pickles with Gabriele Kushi

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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. Due to the low quality of the download video, the fee has been reduced until we get better quality videos. The hard copy DVD box set are much better quality.

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Learn to make 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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