Fermenting Vegetables

Fermenting vegetables by preserving them in liquid improves their nutritional profile and results in a tangy, crunchy, delicious final product. Kimchi and sauerkraut are popular variations, but almost any vegetable will ferment when submerged in liquid with salt or another starter culture added.

Fermenting vegetables is a simple and low-cost process that requires very little effort beyond the initial preparation. The equipment required to ferment vegetables is very simple. You'll need knives, a cutting board, (both of which you probably already have), and if you want to shred cabbage for sauerkraut, you'll need a cabbage cutter. The second, most important, type of equipment you'll need is a fermentation crock.

Fermented vegetables last for many months, allowing you to enjoy the flavorful vegetables of summer all year round. If you don't have vegetables fermenting in your kitchen right now, you're missing out. With the equipment you have in your kitchen and available from Roots & Harvest, you'll be on your way to making tasty, nutritious fermented vegetables in no time at all.