Fermenting Frenzy

Let’s get a little fermenting going on! Have some veggies that need to be used up?? Well, how about preserving them in a new but old-fashioned, tried and true way?!!

Fermented veggies, or cultured vegetables are seriously easy and seriously good for you, not to mention…just-plain-GOOD!  You have most likely heard of sauerkraut, kim chi, and even sour pickles, right? These are all fermented foods.  Tradiontally fermentation was used to preserve the harvest and store vegetables for the winter.  If you have a garden full of cabbage, cauliflower, beets, carrots, greens and green beans and you just do’t know how to store them all??  You have canned and canned and dehydrated and frozen till your blue??  Consider making a couple of batches of fermented veggies.  Ah, heck…make quite a few and share them!

Fermenting your veggies proves to be a great source of probiotics to heal and maintain a good and healthy gut (tummy).  These beneficial microrganisms attach to receptors in our guts that send a signal to the immune system that says everything is okay…no need to overreact to food and other things entering the tummy…lets keep everything calm.  If you suffer from allergies, IBS or other intestinal/digestion issues then fermented veggies may help you!

Many people use whey as a starter or purchase starter from various online and whole foods sources.  And frankley I have used leftover whey in my fermented veggies before with great results.  But you can also use other things such as sea salt.  You can also go salt-free without whey as long as you use some sort of acid such as lemon juice to prevent spoilage.

Let’s get started!

 

Ingredients:

1 glass quart jar with lid

1 – 2 TBSP Sea Salt

2 C filtered water…important!

 

Any combination of raw/organic veggies:

Cauliflower

Beets

Carrots

Green Beans

Bell Peppers

Radishes

Daikon

Cucumbers

Turnips

Broccoli

Kale

Onions

Green Onions

Garlic

Cabbage; red & green

 

Herbs & Spices:

Dried chili peppers

Black Peppercorns

Bay leaf

Fresh Dill

Fresh Basil

Fresh Tarragon

Fresh Mint

Sea Veggies

 

 

1.  Gather all your veggies.  I chose cabbage, kale, collards, carrots this time.

2.  You want to slice, dice or chop thinly…ribbons are good.

3.  Don’t forget to save a large leaf from your cabbage for your jars “hat”.

4. Remove core and shred cabbage, add to bowl, I salt a little now and toss all veggies together.  Now would be a great time to add seasonings.

  

 

5.  Make your brine.  2 C. filtered water with 1-2 TBSP sea salt.  Let sit while you pack jars.

6. Pack jars.  You will notice on the left jar I have squashed down the veggies.  Continue packing and compacting down with hand or tool.

7. Cover with large cabbage leaf, tucking in sides.

8. Fill with brine to within 1/2 inch of jar.

9. Tighten lids and store in warm, dark place.

10. Burp your jar daily as gas will build up.

11. Check veggies for desired flavour after 3-5 days.

12. Store in refrigerator.

13. Enjoy!!

What is your favorite fermented veggie??

 

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