Until recently I had never thought about fermenting vegetables, apart from when I make sauerkraut. It’s food I never ate a child or young adult. Nowadays I really wish I had eaten a lot more of this type of food. Many years ago people would ferment food to preserve them through the winter. Back then people didn’t really know the health benefits of fermenting foods.
The fermentation process has been associated with so many health benefits. It can provide anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. Although there are some studies that suggest fermenting food doesn’t have any benefits. Personally I have been eating these kinds of foods for about a month and I am definitely feeling the benefits. Plus they taste so good. I love the saltiness and I think it’s a food everyone should eat a lot.
Do you love fermented foods and if so, what’s your favourite? Let me know in the comments and plese don’t forget to like and follow me.
Equipment
- Vegetable peeler
- Sharp knife or crinkle cutter or grater
- Chopping board
- Tablespoon
- Large airtight jar or mason jar
- Cheesecloth
- Elastic band
Ingredients for the fermented beetroot and cumin
- Beetoot x 1 300g bunch
- Cumin seeds x 2 tbsps
- Salt x 1 1/2 tbsps
- Water x enough to cover the vegetables and then 1 inch above that
Method
- Peel the beetroot and either cut it with the knife, crinkle cutter or you could grate it.
- Next put the cut or grated beetroot in the airtight jar or mason jar.
- Make sure the jar is big enough to fit your vegetables in.
- Sprinkle over the cumin seeds and mix these ingredients together.
- Pour the water over the vegetables.
- There needs to be enough to cover the veggies and then 1 inch above.
- Add in the salt and stir everything together.
- Next put the cheesecloth over the top of the jar and secure with the elastic band.
- Put the jar in a warm place in the house.
- For these fermented foods I use the airing cupboard.
- Leave in the warm place/airing cupboard for a couple of days.
- After a couple of days remove from the warm place.
- Remove the elastic band and cheesecloth and put the lid on.
- Store in the fridge until you want to eat it.
- Then serve in a salad or with cold meats and potatoes and enjoy.
Ingredients for the fermented carrots and fennel
- Carrots x 6 – 8
- Fennel seeds x 2 tbsps
- Salt x 1 1/2 tbsps
- Water x enough to cover the vegetables and then 1 inch above that
Method
- Peel the carrots and either cut them with the knife, crinkle cutter or you could grate them.
- Next put the cut or grated beetroot in the airtight jar or mason jar.
- Make sure the jar is big enough to fit your vegetables in.
- Sprinkle over the fennel seeds and mix these ingredients together.
- Pour the water over the vegetables.
- There needs to be enough to cover the veggies and then 1 inch above.
- Add in the salt and stir everything together.
- Next put the cheesecloth over the top of the jar and secure with the elastic band.
- Put the jar in a warm place in the house.
- For these fermented foods I use the airing cupboard.
- Leave in the warm place/airing cupboard for a couple of days.
- After a couple of days remove from the warm place.
- Remove the elastic band and cheesecloth and put the lid on.
- Store in the fridge until you want to eat it.
- Then serve in a salad or with cold meats and potatoes and enjoy.
Fermented Beetroot and Cumin and Carrots and Fennel was so yummy. I through my first batch into salads but these also make yummy snack as well. These I thought would be delicious with cold meat and potatoes on warm summers evening too. I thoroughly enjoyed my first batches and I have since made second batch. Fermented foods are a brilliant way to preserve your vegetables and help your bodies too. However you decide to eat these dishes, as always, please enjoy. Thank you xxx
Googies Kitchen Life 