Preserved vegetables are fermented naturally in an isolated environment, which prevents unfavorable microbial activity but instead produces an abundant amount of lactobacillus. The lactobacillus then makes a variety of acids, alcohols, and esters, which produce a distinct taste and smell. Naturally preserved foods often have high nutritional value with a minimum loss of vitamins in the process, making them very healthy.
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Miso kohlrabi is originally a well-known Japanese soup but can also be made into salads. Gourmet food lover and scholar Su Dongpoh of the Northern Sung Dynasty invented the famous "Dongpoh broth", a very popular dish which is made by cooking Napa cabbage, kohlrabi, and white radish with raw rice.
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Seaweed is also known as kelp, one of the classic alkaline foods that contains an abundant amount of protein, iodine, calcium, phosphorus, iron, and vitamins B1, B2, C, and A. It helps in maintaining blood pH level, and is also beneficial to those with an enlarged thyroid gland; high blood pressure; or coronary heart disease.
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