homemade fermented veggies
homemade fermented veggies
Fermented foods are a huge part of the GAPS diet, which I am doing to heal my gut after long term antibiotic use for Lyme disease, so I was excited when my husband suggested we try making some. Fermented veggies are loaded with probiotics, and also contain digestive enzymes, which is why they're such an important part of the GAPS diet. They're easy to make, too - the most difficult part is waiting for them to ferment!
Ingredients for Homemade Fermented Carrots & Red Cabbage
5 carrots, chopped (or other veggie of choice)
1 small cucumber, chopped (cucumber is vital, you need to add it to every veggie mix you do except for cabbage)
1 head red cabbage
sea salt (you will need 2T per every 4 cups of water)
water
2 large cabbage leaves
Directions for Homemade Fermented Veggies
In one mason jar, put the carrots and cucumber, water and salt. Make sure the veggies are submerged in the water. Add more water/salt if necessary. Put a cabbage leaf on top of the veggies to keep them under the water line and close the jar.
In another mason jar, put the red cabbage, water and salt. Make sure the cabbage is submerged in the water. Add more water/salt if necessary. Put a cabbage leaf on top to keep the cabbage under the water line and close the jar.
Put the jars on the counter, and once a day unscrew the lid to release the gas that will build up. Let them sit for 7-14 days. The fermentation process stops when you put them in the fridge.