Posted by Gwyn MacDonald
Well, it seems winter is leaving us and as much as I love it… I’m really ready for spring! I do my best to keep up with my fresh veggie consumption in the winter, making yummy salads with shredded kale and cabbage, but sometimes I really crave that brightness that new spring veggies provides. So in those last two very long months of February and March, before the
new spinach, radish and pea shoots, I made a few batches of fermented veg.
Super easy and yummy, fermented veggies are crisp, bright and a bit tart, all the right things to perk up a meal and my taste buds. They are also a great source of the good gut bacteria that we could all use a bit more of.
I made them regularly many years ago but fell out of the practice. Plus we have a nice selection of fermented veg makers in the city so the convenience of grabbing a jar off the shelf may have had a little something to do with it (a favorite is Cobblestone Krautery).
But I decided to get back to it myself. There are many websites and books out there to get you started. I went to Cultures for Health, just to refresh my memory.
There are a dizzying array of fabulous products on the site, but also a TON of great recipes to get you started and a good bit of information about cultured veggies and other products and the process of fermentation itself. I started with a variation on this Carrot Kraut recipe and I added red cabbage and leeks just for fun.
Fermented foods have been around for thousands of years and are used in every culture. Fermenting prolongs “shelf” life of foods and also bumps up the good bacteria that are already present in many foods by creating an environment for them to grow and flourish. These good bacteria feed our guts, improve digestion and enhance our overall health.
You can ferment lots of stuff! My husband has been making kombucha, his own red wine and pear cider vinegars as well as a lovely raspberry shrub! Oh and a bit of beer and sourdough bread too… maybe he should be writing this post! Oh yeah, maybe he was part of my fermented veg inspiration too.
A book he loves, and may be the fermentation “bible” for some is, The Art of Fermentation by Sandor Katz. Talk about fermenting anything! This guy does it all and has written a very thorough and interesting book. Inspiring ferments from all over the world. Have fun!
“Pickled pea shoots” anyone?