December 4
Why are fermented foods important?
A fermented foods play a prominent role in macrobiotic nutrition, because they not only support gut flora health, but help create harmony between body and mind.
Macrobiotics is about using our diet to support not only our physical health, but also our mental and spiritual balance. Fermentation is an ancient process that not only preserves food, but also improves its nutritional value and adds probiotics to our diet.
The gut flora, the immune system and the the relationship between the nervous system is now scientifically proven. Keeping it in balance is essential for digestion, immunity and well-being. A fermented vegetables - such as sauerkraut - and other fermented foods such as tempeh, miso, soy sauce or the umeboshi vinegar, help maintain the balance of the gut flora.
Benefits of plant-based fermented foods
The macrobiotic diet prefers plant-based fermented foods as they are more energetically balanced. A dairy products - although they may also be fermented, for example in the form of yoghurt or kefir - have a strong cooling (YIN) effect. Regular consumption can overheat the body, especially in the colder months, can weaken the immune system and cause colds or other upper respiratory problems.
In contrast to the fermented from plant origin dishes not only rich in probiotics, but provide more balanced energy, so in the long term they are better suited to a macrobiotic approach. They are rich in nutrients, antioxidants and vitamins, and therefore contribute to the strengthening of the immune system and the vitality of the body.
A Sauerkraut 
not only supports the immune system, but is also an excellent source of vitamin C, which is particularly important in winter. At Christmas and should be eaten during the holidays to offset the digestive burden of heavier foods.
What is UNEBOSHI and UMEBOSHI ECET?
Umeboshi is a traditional Japanese pickles, which is made from ripened ume fruit (a fruit similar to plums). It is fermented with salt, which gives it an intense, salty-sour taste. The liquid produced during the ripening process is umeboshi vinegar (ume-su), which is rich in umami flavour. Slightly salty and acidic, it is perfect for pickling or flavouring.
EXPRESS PICKLES WITH UMEBOSHI VINEGAR
If you want to make healthy fermented vegetables quickly at home, umeboshi vinegar is a great ingredient.
1. Ingredients:
- For example: grated carrots and cabbage
- 1 part umeboshi vinegar
- 2 parts water
2. Preparation:
Put the grated vegetables in a jar.
Pour the solution of umeboshi vinegar and water over the vegetables, making sure that the vegetables are completely covered.
Cover the jar with a piece of gauze and leave to ripen at room temperature for 2-3 days.
3. Storage and consumption:
After fermentation, close the jar and store in the fridge.
Eat a little every day to support your gut flora and digestive health.
A fermented foods regular by consuming not only strengthen your immune system, but improve your general well-being.
It's worth incorporating them into your daily routine to ensure that your diet is both nutritious and energetically balanced.
