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How to Ferment Vegetables? See Easy Methods of 5 Veggies
- Written By: Saman Shoaib
- Last Updated: July 24, 2023
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Fermenting vegetables is an ancient technique that has been used for thousands of years to preserve food. Whether you are not so ancient,😛 you must know how to ferment vegetables.
Basically, it involves using microorganisms to break down the natural sugars in vegetables, producing lactic acid and creating an acidic environment that preserves the food while adding flavor and nutrition. Fermented vegetables are not only delicious but also packed with probiotics and other beneficial nutrients.
Well! Here in this guide, you can learn 5 amazing forms and ways to ferment vegetables. So, let’s get started.
How to Ferment Vegetables
There are a number of vegetables that have been fermented for years. But here you will get FIVE more incredible veggies that no need to overstress to ferment and store for longer.
Basic Sauerkraut
Sauerkraut is a classic fermented vegetable and a great place to start for beginners.
How to ferment:
- All you need is cabbage, salt, and a jar.
- Begin by shredding the cabbage and placing it in a bowl.
- Sprinkle with salt and let it sit for about an hour.
- The salt will draw out the moisture from the cabbage, creating a brine.
- Pack the cabbage and brine into a jar, pressing down firmly to remove any air pockets.
- Cover the jar with a cloth or lid and let it ferment at room temperature for 3-10 days, depending on how sour you like it.
- Once it’s ready, store it in the fridge to slow down the fermentation process.
Ginger Carrots
Ginger carrots are a tasty and colorful way to add some variety to your fermented vegetable repertoire.
How to ferment:
- Begin by shredding the carrots and placing them in a bowl.
- Grate or chop some fresh ginger and add it to the carrots.
- Add salt and mix everything together.
- Pack the mixture into a jar, pressing down firmly to remove any air pockets.
- Cover the jar with a cloth or lid and let it ferment at room temperature for 3-10 days.
- Once it’s ready, store it in the fridge to slow down the fermentation process.
Pickles
Pickles are another classic fermented vegetable that is easy to make at home.
How to ferment:
- Start by slicing cucumbers into rounds or spears.
- Add some fresh dill and garlic cloves to the jar.
- Mix salt and water to make a brine and pour it over the cucumbers.
- Cover the jar with a cloth or lid and let it ferment at room temperature for 3-10 days.
- Once it’s ready, store it in the fridge to slow down the fermentation process.
Beet Kvass
Beet kvass is a fermented beet juice that is not only delicious but also incredibly nutritious.
How to ferment:
- Start by cutting beets into small pieces and placing them in a jar.
- Add salt and water to make a brine and pour it over the beets.
- Add some whey or a starter culture to speed up the fermentation process.
- Cover the jar with a cloth or lid and let it ferment at room temperature for 3-10 days.
- Once it’s ready, strain the liquid into another jar and store it in the fridge.
Kimchi
Kimchi is a Korean fermented vegetable dish that is packed with flavor and nutrition.
How to ferment:
- To make kimchi, begin by chopping up Napa cabbage and radish.
- Add some grated ginger, garlic, and chili flakes.
- Mix salt and water to make a brine and pour it over the vegetables.
- Cover the jar with a cloth or lid and let it ferment at room temperature for 3-10 days.
- Once it’s ready, store it in the fridge to slow down the fermentation process.
Conclusion
Fermenting vegetables is an easy and fun way to preserve food while adding nutrition and flavor. Whether you’re a beginner or an experienced fermenter, if you learn how to ferment vegetables, especially with these five recipes, it will be such a great place to start. Experiment with different vegetables and seasonings to create your own unique fermented creations. Happy fermenting!