Can Tibico Kefir Krauts support your microbiome and help repair a leaky gut.
When we hear the word Kraut, we often think of Sauerkraut, a fermented shredded cabbage known for its tangy and strong flavour. This classic German food is commonly enjoyed as a side dish or condiment and has become a popular food item in Central and Eastern Europe, where it is called 'sour cabbage.'
In the past, Sauerkraut was produced as a way to preserve vegetables and make them last longer during the winter and spring seasons. The traditional method of making Sauerkraut includes pickling through lactic acid fermentation, which has been recognized for its health advantages for centuries.
When practicing Lacto Fermentation, such as in the making of South Korean Kimchi, the first stage consists of incorporating salt to help create brine and serve as a preservative. Salt encourages the extraction of fermentable sugars from cabbage or other vegetables, while inhibiting the proliferation of unwanted yeasts, molds and bacteria. The bacteria necessary for a successful fermentation process can flourish in environments with elevated salt levels and acidity.
Tibico KEFIR KRAUT is distinctive in its methodology. The ingredients used in Tibico are freshly selected and pre-treated to tackle worries regarding pesticides, herbicides, and water quality. To eliminate any undesirable residues, all ingredients are washed and soaked in sodium bicarbonate, which is recognized to be up to 70% effective on leafy vegetables.
Celtic Salts are exclusively used to brine our ingredients, aiding in the release of fermentable sugars and inhibiting the growth of unwanted microorganisms. These salts are rich in 82 minerals, with lower sodium content compared to table salt and no heavy metals found in most Himalayan Rock Salts.
As a result, Tibico Krauts are rich in minerals, including vital elements like calcium, magnesium, potassium, sodium chloride, iron, zinc, manganese, chromium, and selenium. The vegetables now used are largely devoid of soil-borne bacteria.
Meet TIBICO KEFIR KRAUT, where the components of every recipe are immersed in Tibico primary water kefir with a recognised microbiological profile. The fermentation procedure includes infusing carbon dioxide into each fermentation tank, sealing it, and letting it ferment for a period of two months. The liquor is recirculated every two days to maintain uniformity, while probiotics proliferate, utilising fermentable sugars and generating lactic acid.
Tibico ensures that every step of the production process undergoes rigorous quality control procedures in line with SALSA, such as taste testing, monitoring salt levels, checking acidity, and conducting microscopic inspections to verify probiotic content in each batch.
The Extra Benefit
Picture having the activity of a healthy gut, complete with a microbiome of 100 trillion bacteria, condensed into a jar of Tibico Kefir Kraut.
Aside from the mineral content, the fermentation bacteria are capable of generating numerous vitamins, such as:
Vitamin B12
Also known as cobalamin, this vitamin is produced by bacteria and is found in animal protein.
Riboflavin
Also known as vitamin B2, this vitamin is produced by commercial fermentation using genetically modified bacteria.
Folate
Also known as vitamin B9, lactic acid bacteria can increase folate levels in foods during fermentation.
Vitamin K2
Also known as menaquinone, this vitamin is found in fermented foods and animal products.
Vitamin D2
Also known as ergosterol, this vitamin is produced by yeast fermentation and is used in many industries.
Additional vitamins and compounds that can be synthesized through microbial fermentation comprise: Vitamin C, Coenzyme Q10, Pyrroloquinoline quinine, Glutathione, and Gamma-aminobutyric acid.
A Superb Prebiotic
Tibico Kefir Kraut has fibre that is partially predigested, which helps stimulate the production of short-chain fatty acids (SCFAs) by beneficial gut microbes.
Throughout the fermentation process, the advantageous bacteria generate short-chain fatty acids such as acetic, lactic, propionic, butyric, and succinic acids. While a significant portion is metabolised in the stomach and small intestine, these acids are then regenerated by the beneficial gut bacteria in the gut. They play a role in supporting gut health, regulating blood pressure, controlling energy intake, improving skin condition, and most importantly...
The primary short-chain fatty acids (SCFAs) include acetate, propionate, and butyrate.
Short-chain fatty acids (SCFA's) help in managing inflammatory bowel disease (IBD), characterised by elevated intestinal permeability.
Repair gut cells:
Short-chain fatty acids (SCFAs) support the nourishment and repair of the cells lining the gut, preventing LEAKY GUT.
Strengthen gut barrier:
Short-chain fatty acids (SCFAs) can assist in preserving the integrity of the intestinal barrier.
Reduce inflammation:
Short-chain fatty acids (SCFAs) have the potential to regulate inflammation, which can become harmful if it persists for an extended period.
Modulate the immune system:
Short-chain fatty acids (SCFAs) are able to communicate via G-protein coupled receptors (GPCRs) in order to trigger signaling pathways that regulate immune functions.
TIBICO KEFIR KRAUT ... not too shabby for a small Natural Health Fermentary.
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