We eat a little bit of fermented veggies almost every day. If fermenting is new to you, you may want to start with just cabbage...very easy! You only need cabbage, sea salt, whey and filtered water. Once you've tried that, start experimenting with a variety of veggies.
What you need:
1 head organic cabbage
1 peeled turnip
1 peeled parsnip
3 peeled carrots
1/4 large red onion
3 cloves garlic
1 bag organic arugula
Zest on 1 lemon
Juice of 1 lemon
Salt
Whey*
What you do:
Remove a few large cabbage leaves from cabbage head
Finely chop or grate (food processor works well) cabbage, turnip, parsnip, carrots, onion and garlic
Place in large bowl
Add finely chopped arugula
Zest lemon into bowl
Squeeze lemon juice into bowl
Mix well with hands
Place in Mason jars (this recipe fit into 3 one quart Mason jars)
Push veggies down, leaving an inch or two on top
In glass measuring cup, add about 1/2 cup water, 1 tablespoon salt and 1/4 cup whey
(For every quart of veggies, the ratio is 1 Tbs. salt and 1/4 cup whey)
Mix to dissolve salt and pour over veggies in one of the Mason jars
Add more water, up to an inch of top of jar
Repeat this water, salt and whey step for each quart jar
Tuck in veggies with a large cabbage leaf
Place Mason jar lid on, not too tightly
Put in bowl (ferments are very active and the liquid escapes the jars)
Set on counter or in cupboard, out of direct sunlight
Test after 5 days
When the veggies are fermented to you liking, remove large cabbage leaf, replace lid tightly and store in refrigerator
Enjoy!
* To make whey, place a container of full-fat yogurt (from 100% grass fed cows) in a cloth dish towel. Tie the four corners of the towel together and use a rubber band to attach to cabinet door handle with a bowl underneath. Let this drip into the bowl for a few hours or overnight. The liquid is your whey. The yogurt cheese left in the dish towel is yummy mixed with herbs and spread on crackers.
Benefits of fermented vegetables:
Gut and Health Benefits of Traditional Fermented Foods, Dr. David William
7 Health Benefits of Sauerkraut, Dr. Josh Axe
The Health Benefits of Fermented Foods, Sarah Ballantyne, PhD
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