What foods increase their nutrition with fermentation? Someone told me that one fermented food, I think cabbage, increased it's vitamin C by 10 times after fermentation. Can you think of others or confirm this idea?
All foods experience increased nutrition with fermentation. There are slight differences because each type of fermentation may use a different organism or organisms and the foods themselves are different.
I can confirm a huge increase in Vitamin C in sauerkraut!
incredible reduction in lactose when fermenting dairy
production of vitamin K2 when fermenting soy as in natto
--Wardeh ('Wardee') Harmon
GNOWFGLINS -- Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Author of "The Complete Idiot's Guide to Fermenting Foods"