Healthy Eating, Uncategorized

Fermented Vegetables with a Kick! aka Spicy Fermented Vegetables


Spicy Fermented Vegetables 2I have recently discovered the joy and ease of lacto-fermenting foods and beverages. In one Sunday afternoon I think I managed to ferment almost every raw vegetable in my refrigerator. I purchased some whey from my local food co-op, did a little internet research, and an addict was born! Not only was it fun and easy, it is nutritious, and a little exciting. You put all this stuff in a jar and you have to wait a few days to taste it and hope it turns out ok. My favorite combination right now is what I call Fermented Spicy Vegetables. It’s super easy, fun, and so nutritious. It’s a great food to add when you are fighting a cold, and is very versatile. I have used it as a side dish, served it with raw cheese and crackers, and eaten it plain out of the jar!

Here is my basic recipe:

Spicy Fermented Vegetables

Canning jar (like this one here)

2 jalapenos
1 carrot, peeled and sliced
6 garlic cloves, peeled
1 tablespoon whey
1 cup filtered water, (find a great water filter here)
2 tsp salt (like this one)

Dissolve salt and whey in water. Pack veggies in jar and pour water over veggies. Put jar lid on tightly and sit in a dark place for 2-3 days. Put in refrigerator and enjoy.

See super easy! If you don’t have whey, you can double the amount of salt used. Some good additions to these spicy fermented vegetables are:  cabbage, onions, sweet peppers, and root veggies like turnips or beets are good to. I would like to add mushrooms or tomatoes but want to try those before I suggest them. If your jalapenos are very spicy you can adjust the amount as you see fit. And yes, I do eat the garlic cloves too. They are great for warding off colds as well as unwanted suitors!

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Spicy Fermented Vegetables

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