I had no idea!

Nope.

None at all.

I had no idea that pickled foods were so good for you. I mean, I kind of knew. I’ve heard all the nutritional gurus tell me to eat sauerkraut, and kimchi and pickles, but I really didn’t get the science of ‘why’ behind it.

So, first and foremost, pickled things, especially vegetables are GREAT for you. They do amazing things for your health and wellness. And the great thing about that is that they taste so damn good. Usually the things that you like to snack on and taste good are bad for you (Dorritos, Oreos, & Crispy Crème), but not these little, or big, morsel of power-packed flavor and crunch.

Pickled vegetables fit the snack food criteria almost perfectly:

• Crunchy
• Flavorful
• Addictive
• Transportable
• Easy to eat
• Finger ready

I’m not sure what the down side would be… I guess you have to like vegetables??? Although, once you pickle something, like a radish say, it takes on a whole new flavor, and texture.

Okay, so what makes them so great for you?

Bacteria!

Good bacteria that is. Not those super bugs floating in the ocean off Rio (yikes!) Fermented foods promote the growth and health of good bacteria in your gut. There are over 10 Trillion bacteria in your gut, that’s 10 times the amount of cells than what make up your entire body. You want to make sure that your stomach and intestines, the bastion of your bacterial biome, are filled with healthy, good bacteria, not the kind that make you run for the toilet forcing ‘brown water’ out your backside or make you embarrassingly gassy on your date with your Honey (ewwwww!). 

(Although on a tangent here, Farting is good for you. You need to release all that gas that builds up inside you. What would happen if you didn’t fart? I don’t even want to think of those outcomes).

Fermented and pickled foods help to create an environment where good bacteria can flourish.

Go ahead, eat that pickle.

Fermented and pickled foods have been a staple throughout human history. A key component in what we’ve eaten as a species. Pickling foods goes back thousands of years as a way to preserve the bounty of the harvest. Only recently has pickled and fermented food fallen out of favor among us contemporary consumers. We’ve eschewed the tangy, bright flavors of pickled foods for saccarinated sweetness and artificially filling foods. Our brains and taste buds have been tricked into thinking that these empty calorie laden foods are good for us, but they are not, A wolf in sheep’s clothing.

So please, eat the pickle.

Add the sauerkraut.

Try the kimchi.

It’s all good.

And it’s all good for you.

I’ll be adding some of my favorite pickling recipes onto the website as I make them. Right now you can start with one of my favorites, Spicy Pickled Radishes. They are so yummy, and perfect as a snack or on a grilled burger…

lettuce wrapped of course J.