Fermenting: Benefits and Recipes

Fermenting is a simple way to implement remarkable nutrition into one’s diet. Fermented foods, such as sauerkraut and kimchi, have been made and consumed around the world for ages. If you have never tried fermented foods before, then the strong taste may seem a little strange at first. Yet you may find that after giving it a try, your body may even begin to crave a helping each day.

Recently,  the importance of probiotics in our diets is becoming more increasingly evident. The benefits of eating yogurts and kefir, drinking kombucha and beet kvass, and eating many more fermented/lacto fermented  foods, have great value when regularly consumed. There is a  long list of veggies that taste wonderful when fermented, and all have the same probiotic benefits of introducing healthy bacteria (flora) into your body to regulate your digestive system, improve bowel health, improve immunity, and in some cases, to even slow or reverse  illnesses. It has even been suggested that fermented foods help to rid the body of toxins such as heavy metals!

Fermenting is very cost effective because you can do it with ingredients found around the kitchen, and the choice of veggies is really up to you: what you have on hand and according to your family’s taste.

If you are looking for all of the benefits of fermenting but do not wish to ferment foods yourself, we recommend Reed’s Culture Club Kombucha.

Leave veggies to ferment for anywhere from 1 week to 1 month depending upon desired taste. When desired taste is reached simply tighten lids and put mason jars into refrigerator.

Warning: Be certain to open jars once per day at least the first week or jars will build up pressure and may combust.

Allow radishes to ferment on a countertop or in a cool place for 4-5 days until radishes have turned almost completely white. Tighten lid and place into refrigerator.

Here are some other great ingredients to try: beets, kohlrabi, cucumbers, green cabbage, parsnips, sweet potatoes, bell peppers, lemon and herbs such as basil, sage, rosemary, and thyme. 

Don’t hesitate to experiment! Part of the fun of fermenting is finding the perfect blend of flavors and textures.

Photo credits: Kirsten H.

This post is meant for educational purposes only. It is not intended to replace medical advice from your physician, doctor or health care professional. Please read our terms of use for more information.

Tags: budget friendly, cleansing, detoxify, detoxing, fermenting, Organic Vegetables, Probiotics, recipes, salt, simple, vegetables, vegetarian

Kirsten is a military wife by day, an artist by night, and an around-the-clock-mommy to her (almost) two year old daughter and a son due in the Fall. She loves to travel and is always dreaming of her next adventure. Her interests include everything from extreme sports like skydiving and rock climbing to languages and studying philosophy. As a Californian now living in South Dakota, there is no taking that golden sunshine out of this California Girl.