Your fermenting guide for veggies

Posted in Food Bites |
Key Facts: 
  • You can make tired, old veggies go a long, long way if you ferment them – and they keep for months if kept in a cool, dark place
  • Lacto-fermentation is a natural way to grow your own live colony of friendly gut-loving lactobacilli bacteria
  • Fermenting doesn't require a big investment to get started. Use glass jars and pots you already have in your cupboard
  • All you need to ferment those veggies is a decent-sized container (5-litre size works well), water, salt and a clean environment

Lacto-fermented condiments, tasty veggie sides and delicious zingy fruit options are so easy to make. And there are some more perfectly suited to fermenting than others. Take cauliflower (or any brassica variety for that matter), brussel sprouts, cabbages or any root vegetables (carrots, onions, beetroot, turnips, celeriac, jerusalem artichokes), for example. All work fabulously well. So too do apples, mango, pear, papaya, cherries, peppers and even garlic. The list is endless.

If you’re ready and willing to breath life back into those tired, old veggies and fruits, we’ve got a few delicious fermented food recipes for you to get started on.

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