Fermented Vegetables

Description

Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. You’ll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches —even just a single pint.

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Among many other nutrients critical for the body’s well-being are B12 and folate. Vitamin B12 is difficult to come by for people on a strict vegetarian or vegan diet, as it’s present only in animal-based foods. Fermented vegetables, however, contain B12; the bacterium Lactobacillus reuteri produces it during the process. This friendly microorganism also munches away on the vegetable sugars, converting the carbohydrates into acid, which is important for people watching their blood sugar.

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Mineral-Rich Salts of the Land. Redmond Real Salt , rock salt mined in central Utah, and Himalayan Crystal Salt , mined in and around Pakistan, are both salts from remnants of ancient seabeds. These deposits were subjected to considerable heat and pressure to form densely compacted crystals that contain many beneficial trace minerals. These salts of the earth have a very low moisture content. Both of these have a beautiful pink color and are finely ground, which works well for krauts. We used Redmond salt in our business as it was more affordable and “local” compared to salt from Europe or Pakistan. We also delighted in the subtle sweetness that it gave our krauts. Rock salt will make pickling brine that is a bit gritty, but this grit will sink to the bottom of the crock and will not affect the quality of the vegetable.