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Fermented Vegetables

Overview​

Fermented vegetables provide live probiotics, postbiotic compounds, and enhanced nutrient bioavailability, supporting gut-brain axis communication. Fermented Foods: Sauerkraut, kimchi, kefir, miso, kombucha provide live microbes + postbiotic peptides; improved SCFA pools; vagal signaling. Fermentation goes further: lactic acid bacteria acidify the medium, activating microbial and endogenous phytases, while also increasing B-vitamin levels.

Recipes​

no recipes found

Substances​

no substances found

Preparation Notes​

  • Include in diverse fermented foods rotation; fermented foods provide live microbes + postbiotic peptides; improved SCFA pools; vagal signaling
  • Supports gut microbiome diversity; dietary diversity (≥30 plant foods per week) supports microbial richness and resilience
  • Enhanced nutrient bioavailability; fermentation goes further: lactic acid bacteria acidify the medium, activating microbial and endogenous phytases, while also increasing B-vitamin levels
  • Some varieties may produce GABA through specific bacterial strains; Levilactobacillus brevis strains isolated from fermented foods can produce GABA

Biological Target Matrix​

No biological targets found for food: Fermented Vegetables

References​

  • Fermented Foods: Sauerkraut, kimchi, kefir, miso, kombucha - Live microbes + postbiotic peptides; improved SCFA pools; vagal signaling
  • Fermentation goes further: lactic acid bacteria acidify the medium, activating microbial and endogenous phytases, while also increasing B-vitamin levels LeBlanc et al. 2011
  • Fermentation produces beneficial organic acids and partially pre-digests starch and protein—improving both digestibility and glycaemic response
  • See individual pages for: Sauerkraut, Kimchi, Pickles