Recipe Fermenting vegetables and fruits

Radish and root kimchi are a delicious variation of basic kimchi recipe. These vegetables are very good for fermenting because their taste changes well with fermentation. Ingredients: Vessel: 1-quart/1-liter jar Sea salt 2 pounds/1 kilogram root vegetables at least half…

Fennel sauerkraut is a variation of cabbage sauerkraut. It’s a great way to preserve fennel when it’s in season. We can eat it later on packed with probiotics. Ingredients: 1,5 kg (3 lbs 4 oz) of fennel 1 onion 1…

Pickled vegetables are fermented vegetables. You can use any kind you have in store. We used cabbage for a base and added lots of spice to get the best flavours. Ingredients: 1 kg (2 lbs 3 oz) of white cabbage…

Fermented coleslaw salad is the next step of regular salad. This one is rich in probiotic and is a great addition to the heavier dishes that include meat. Ingredients: 1 white cabbage 400 g (14 oz) carrots 400 g (14…

Fermented cucumbers are crunchy and delicious side dish to many meals. They can even be a healthy probiotic snack between meals. Once you make them you will love them. Ingredients: 0,5 kg (1 lbs) small cucumbers (or large ones, cut…

Kimchi is traditional Korean food that is becoming more and more popular in other parts of the world. It’s a mixture of vegetables spiced and fermented for a couple of days. Ingredients: 1 kg (2 lbs) cabbage (Napa or Chinese)…

Sauerkraut is a typical fermented cabbage that especially common in Europe. It’s great as a side dish, in hot-dogs or in salads. It’s full of probiotics and great for gut health. Ingredients: 1 medium cabbage (you can use half red…