Fermenting vegetables has been done for centuries. It's a great way to preserve foods, and as you may have read recently in the media, a terrific way to provide probiotics to your gut. Probiotics are live yeasts and bacterias that work alongside your other healthy gut bacteria (gut buddies!) to keep you healthy by strengthening your immune system and increasing absorption of nutrients past the gut wall. Probiotic foods include yogurt, kombucha, sauerkraut, kimchi, miso, vegetables pickled by fermentation, and tempeh. There are countless more, but no doubt you've heard of at least some of the above listed.
I also can't wait to share what else we end up fermenting. I'm trying to decide between two books- Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes or Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal. Maybe I'll get both, as both books will provide plenty of ideas and recipes for fermenting veggies, but the second book also provides ideas as to what to pair fermented veggies with.
So, here's to the year of fermenting vegetables, and to nourishing my gut buddies!
*However, please note that there may be too much of a good thing. Studies show that there is a possible correlation between increased consumption of fermented foods and cancers along the digestive tract. When I say increased consumption, I'm talking consumption every day. Also, this study included other, less healthy fermented foods, such as alcohol and cheese, which have their own risk factors. Just enjoy fermented foods no more than once or twice a week, really limit cheese and alcohol, have plenty of other fresh fruits and vegetables, and you have nothing to worry about.