Fermented Vegetables

As our reality changes by the day we have no real idea how readily available fresh vegetables will be. This is the perfect time to ferment some of the vegetables you have available right now.

Fermenting vegetables not only preserves food but it also enhances the nutrients in them. Fermented foods are considered a live food and while they are being stored the culturing or fermenting process continues, breaking down the vegetables and making them easier to digest and even better for your gut.

These are some of the best pro-biotics you can take and best of all, you can easily make them yourself.

I’ll leave it to Sandor Katz, who is an expert fermenter to explain some simple ways to get started. Once you have done one you can run with this method with the only limit being how many glass jars you can get hold of. He’s fun to watch and though he’s an expert he’s the opposite of intimidating.

I made some pickled daikon radish and garlic this week. So far it not only looks beautiful but my early tastes are very promising.