Sprouting, Rejuvilac and Cultured (vegan) Cheese.
Sprouting makes vegetables easier to digest.
For those of you who cannot tolerate dairy milk, try cultured grains, vegetables and nuts. I have my rejuvilac going now and I will be making my second batch of sauerkraut today. I cant wait to make the almond cheese.
Lacto-fermentation takes place when we ferment foods. Starches and sugars are converted into lactic acid by bacteria called lactobacilli.
The nutritional benefits of lacto-fermentation are numerous:
Easier to digest
vitamin levels are increased
enzymes rich
antibiotic
anti carcinogenic
promotes healthy flora throughout the intestine
If you make rejuvilac you can add it to your sauerkraut and use less salt.
This video has great information. Enjoy!