As scary as it may sound, I’m happy to report that you must go ferment all your veggies now and be prepared for a happy belly.
For the past 3 and a half weeks in an effort to repair my gut, I’ve been successfully fermenting my veggies and actually enjoying it! I will admit I was super nervous at first. I mean fermenting your own veggies just sounds like a diaster waiting to happen and a sure fire way to get my gut even more sick. But I was wrong.
(You can write that down.)
If you like the taste of sauerkraut and a mix of slaw then you’ll love fermenting your veggies.
I watched the Purely Twins video on how they fermented their veggies and just kind of “winged-it” from there.
Lately I’ve used beets, beet greens, carrots and cabbage.
- Either chop vegetables in very thin slices by hand. Or use a food processor to chop vegetables. You can always lightly process them then use your hand to chop a few large pieces.
- I like to cut mine in small strips so it looks more like slaw.
- Mix the veggies in a large mixing bowl and add about 1 tbsp. sea salt per pound. DO NOT USE IODIZED SALT. This was a mistake I made the first time around as iodized salt will not ferment the veggies.
- I recommend now putting on gloves as things will get messy especially if you’re working with beets.
- Use your hands to gentle mush and massage the veggies for about 5-8 minutes or until you see plenty of juice has come out of the veggies.
- Stuff the veggies into sterilized ball jars and pour the remaining liquid over the veggies to fill to the top. Place the seal on the jars
- Place an old rag on your counter then place your jars on the rag in a cool dark area of your kitchen.
- Let sit for 3-4 days. (The mixture may ooze out but that’s okay since you have the rag under the jars.)
- Place the jars in the fridge once they are opened.
How to Eat/Enjoy Fermented Veggies:
- As a side dish to a meal. Replace a salad or coleslaw with some fermented veggies.
- Top a fish/chicken taco with some fermented veggies.
- Place in the middle of an avocado half and scoop out with crackers.
- Sprinkle into a salad.
- Serve a fish fillet over them.
- Crack n’ egg and serve em’ with bacon. The best.
Now we get to the, “Okay, So what is THAT great about fermented foods?”… Let us begin.
- Probiotics— fermented foods such as kefir, kombucha and homemade fermented veggies all contain probiotics which are beneficial bacteria that are proven to help balance the bacteria in your digestive system. Probiotics reverse some diseases, aid in digestion, improve bowel health and improve immunity.
- Absorb More Nutrients— having the proper bacteria balance in your gut helps your digestive system work propely thus allowing your body to absorb more of the nutrients from the foods you eat. Talk about a bang for your buck!
- Speaking of money, It’s Cheap Medicine!— making homemade fermented food is inexpensive and can cut down on the number of supplements you take. Food is medicine people! And fermented foods last a long time so it’s pretty much triple bang for your buck.
- Actually Safer Than Raw Vegetables— Raw vegetables can contain E. Coli but with fermented vegetables, once the fermentation starts the lactic acid kills off the E. Coli.
Hopefully I convinced you to give fermenting your veggies a try! Cheers to good gut health! XOXO