Before refrigeration, fermenting and lacto-fermenting was used as a means to preserve food.
Today, people are rediscovering fermented foods because of their therapeutic nature.
Fermented foods are an ideal way to consume probiotics which are greatly beneficial for
re-establishing digestive health. Far better than capsules because the foods are able to
impregnate the good bacteria right into the intestinal wall. A therapeutic dose of fermented
vegetables is 1 cup/day.
Fruit contain more sugar than vegetables and therefore take less time to ferment but can still be
used in this simple brine. Herbs and spices such as cinnamon, cloves, peppercorns, bay leaves
and endless more can be played around with to create wonderfully tasting final products.
The basic guidelines for lacto-fermentation:
- Chop, grate or leave vegetables whole.
- Make a basic brine of 16 cups water to ½ cup sea salt
- Fit vegetables in a ceramic or glass container big enough to have a closed lid.
- Pour the brine over the vegetables until they are completely submerged.
- Cover with the lid but do not tighten. Cover with a cloth as well.
- Store in a warm place and taste every 3 days.
- When taste is to your liking, stop the fermentation process by storing in the refrigerator.
- Transfer to smaller glass jars for long term storage. Keeping the vegetable completely
Great vegetables for fermenting are: carrots, cauliflower,parsnips, garlic, cucumbers and many