Looking for new ways to add veggies to your diet? This is one of the most simple (and ancient) food processing there is, and the benefits are huge. All you need is veggies, a jar, water, and salt and you’ve got a great addition to your nourishment.
Fermented vegetables are like little superheroes vegetables for your gut. They start out as regular veggies, but then they undergo a magical transformation through a process called fermentation. This involves adding salt to water, submerging them for a few days and letting friendly bacteria do their thing.
As the bacteria eat the natural sugars in the veggies, they release gases and acids that create a unique tangy flavor and bubbly texture. Think of it like turning ordinary vegetables into bubbly, sour, and crunchy pickles.
These superheroes are packed with health benefits. Fermented vegetables are like a secret weapon for your gut health, helping to boost the good bacteria in your gut, which can improve your digestion (and elimination), immune system, and even your mood.
You can ferment a bunch of different kinds of vegetables. They are good to eat alone as a crunchy, tangy snack or are great to add to salads.
To learn more and get the simple recipe, check out our recent presentation at the Red Bank public library where we do a demonstration as we talk about how and how not to make your own.
Here’s a list of vegetables that are great to ferment either alone or combined:
- cabbage
- carrots
- cauliflower
- cucumbers
- garlic
- kohlrabi
- peppers
- radishes
- snap beans
- turnips
Happy fermentation!
