I’m not big on chemistry projects or growing mold, so I closed my mind off to fermenting foods until recently. When I could no longer ignore the exceptional health benefits of fermented foods, I searched for the simplest, quickest way for a novice to try it. Here it it is, vegetable fermentation simplified.
What: A process of lactofermentation in which natural bacteria feed on the sugar and starch of the vegetable, creating desirable lactic acid.
Why: Fermented foods are probiotic powerhouses. Fermentation creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics, thus healing the gut (the largest part of our immune system).
How: Chop various vegetables, including either cabbage or cucumbers. (optional: add seasoning such as garlic, ginger, pepper, mustard seed). Pack them tightly in a mason jar. Mix 2 cups of water per 1 tablespoon of good sea salt. Pour this brine mixture over the veggies, covering them. Place a dry piece of cabbage on top, weighing it down with a clean rock (this is to keep the veggies from rising above the brine). Put mason cover on tightly and store in cabinet for 4-7 days.(Loosen lid to release pressure once per day, just for a few seconds, without letting air in). After the week is up, you can eat the fermented veggies or store them in your fridge for up to six months.