Recipe – Fermenting Garden Veggies

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When you consider all the ways you can preserve your garden produce, fermenting them is one of the easiest! It requires no heat in your kitchen and just a few simple tools. The bonus is that the fermenting process adds bacteria to help heal your gut! Win-win!

Fermented foods are a traditional way of preserving homestead bounty. Cheese, sauerkraut, yogurt, sourdough, beer, wine, and kimchi are all classic examples of fermented foods we still enjoy today. Horizons have been greatly expanded and now, you can “ferment all the things.”

What does it mean to ferment foods?

It’s the process of using microorganisms, such as bacteria or yeast, to convert carbohydrates to alcohol or organic acids under anaerobic conditions. Essentially, you are placing your foods in a saltwater brine and adding in a starter culture. It is then allowed to sit in either an aerobic environment or anaerobic environment until the bacteria grows. The food is preserved by the salt in the brine and the added good bacteria.

The health benefits of fermented foods are enough to make you want to get your jars and airlocks, too.

  • It adds healthy bacteria for gut health
  • Adds beneficial enzymes
  • Can increase the bioavailability of minerals
  • Fermented dairy can contain higher amounts of conjugated linoleic acid (CLA).

What do you need to ferment your garden veggies properly?

  • Glass containers-perfect for brining, and sourdough starters.
  • Wooden utensils-metal spoons and forks can destroy some of the good bacteria in some cultures.
  • Jars (you can reuse canning jars).
  • Kitchen towels, coffee filters, or cloth napkins (for some ferments such as vinegar)
  • Airlocks
  • Rubber bands or twine for holding napkins and filters in place on the jars.

Are you ready to try your hand at fermenting your garden veggies this year?

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With more than 10.000 recipes under her belt, no wonder Nancy is the content manager of The Prepper's Daily Food topic. She embarked long ago on a mission to learn everything there is to know about cooking. She discovered her passion for cooking while spending the summer's over at her grandparents. Their ways fascinated Nancy and cooking something out of nothing, like her granny use to say, became one of her daily routines. After 21 years of culinary experience, she decided to drop her fancy chef career life. The price her family had to pay was too big. Nancy is now taking advantage of the internet and works from home, helping and teaching common people like us to cook for ourselves with as little we have. Just like she learned from her grandparents. I want those who cannot afford to eat out not even once a week, to feel they don't need to. Because they can make one of my quick recipes and feel better about their lives, even if only for some hours. From simple recipes to ancient remedies based on plants, from the garden to the kitchen table, canning and storing, Nancy covers it all.

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