Fermented Veggies (GF & DF)
Discover the joy of homemade fermented veggies – a deliciously easy way to enhance your meals while boosting your gut health. With just a few simple steps, you can transform ordinary vegetables into tangy, probiotic-rich delights.
You can add it to salad or have it as a snack. My dogs love the crunch!
Ingredients
- 2 tbs grated ginger
- 2 cups peeled and cut carrots
- 2 cups small cauliflower floweret
- 2 cups Filtered water
- 1 ½ tsp salt
- 500ml Glass jar with cover
Directions
- Put all ginger at bottom of clean jar
- Start layering jar between carrots and cauliflower until jar is full. (Leave somme room at the top so you can cover all the veggies with water)
- Mix water and salt and add to jar ensuring all veggies are fully covered
- Push veggies down to make them tight
- Cover jar without tightening the lid and leave on counter for 10 days. (The water will go from clear to murky and it might spill over little, that’s all okay)
- After 10 days your veggies will be fermented and ready to eat. They should be crunchy and tangy
- Refrigerate up to a few months in a jar with a tight fitting lid
- Regularly check for any signs of spoilage, such as mold or slime, and discard any vegetables that appear to have spoiled
Note: Recipe adapted from Jill Ciciarelli’s cookbook Fermented.
Fermented veggies on the SAVAGE KITCHEN SHOW
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