Fermented Vegetables

Well, maybe the very first time, it’ll take some thoughts and preparation. But once you learn the skill, you can become a master of it.

This time, I used beets, Bok choy, and red onions. I cut the veggies, added water and apple cider vinegar and fermented for 2 days. And It was ready to eat! I served them with blended carrots and celery.

Why do I love to eat fermented veggies as often as I could?

1. Any vegetable can be fermented – even those that are too fibrous and not easy to eat raw – think of Bok Choy, dandelion greens, beets, turnips, parsnips, celery root, broccoli, cauliflower, purple cabbage, etc. Fermentation softens their tough fibers and makes them surprisingly easy to chew.

2. Taste and texture! There is nothing in the world that tastes like lacto-fermented veggies and has a similar texture! It is “umami” taste and texture – deeply satisfying and nourishing.

3. Health benefits – can I mention gut health, microbiome diversity, nutrients, antioxidants, different types of fiber, prebiotics, and probiotics? No matter what veggie combination you choose – fermentation makes them even more magical “superfoods”.

4. Easy to make. All you need is a glass jar, cut up veggies, and water. Some recipes also call for salt or apple cider vinegar.

5. Fermentation allows me to eat veggies that I wouldn’t eat otherwise. Yep!

I like this site for all information about fermenting and culturing – and they have lots of it!! @culturesforhealth