In my last post I wrote about the surprising benefits of living in harmony with bacteria. Many people in the comments expressed interest in learning how to make their own fermented vegetables.
Well I’m here to tell you that it’s super simple and that anyone can do it in their own kitchen! Let’s break out the crocks and the jars and get to the fermentation already!
How to Ferment Vegetables (Cabbage, Cucumber, etc.)
The Brine Solution
There are two important factors when making fermented vegetables and sauerkraut. The first is the quality of the vegetables you’re using. You want to include at least some fresh (preferably organic or homegrown) cabbage, or cucumbers. From there you can include your favorite vegetables, because both cabbage and cucumbers have the type of bacteria that we’re looking to have in our fermentation.
The second part of making fermented vegetables is the brine solution. This is the salt water that is used to protect against the growth of microorganisms that would lead to rotting, and promote the growth of the good bacteria lactobacilli. The more salt you use in your solution, the slower the fermentation and the more acidic your kraut will be. If you use too much salt then no bacteria will survive and your fermentation will fail.
I recommend about 1 Liter of water for 2 tablespoons of quality sea salt. Make sure that the salt dissolves in the water before adding it to your chopped vegetables.
Share this with your friends!
I’d love to have you share this super simple sauerkraut recipe with your friends and family members. Click the retweet button, “like” it on Facebook, or email it to your friends. Let’s get more people eating fermented veggies!
{ 7 comments }
I LOVE sauerkraut!
I learned so much from your video. Thanks for sharing the recipe:-)
Melody
PS I’m digging the music too! I wish it played longer. lol
Yay so glad you got a lot out of the video. :) And yeah I like the music too, haha.
Great! I can’t wait to try it! I like the video format too. It’s a bit longer with my crappy internet connection, but as they say: A picture worth a thousand words.
Thanks Nathalie for sharing this recipe. Do you think the method/brine would work with other kinds of vegetables as well?
Great! I can’t wait to try it! I like the video format too. It’s a bit longer with my crappy internet connection, but as they say: A picture worth a thousand words.
Thanks Nathalie for sharing this recipe. Do you think the method/brine would work with other kinds of vegetables as well?
I agree, sometimes video is just easier to “get”. As long as you’ve got something like cabbage or cucumbers as the base, you can add in tons of other veggies. I’ve added carrots, peppers, string beans, etc. :)
Thanks. Raw Cultured Vegetables are delicious and provide an excellent self-rejuvenating source of non-dairy lactobacilli, including acidophilus and plantarum, important for the maintenance of healthy intestinal flora and the alleviation of digestive disorders.
You betcha!
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