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How to Ferment Vegetables: pack veggies into a jar & cover with brine, tighten lid. Let ferment for 2-3 days, taste. When ready, store in the refrigerator.
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🥬✨ What to Ferment… and What to Skip ✨🥕 Technically, you can ferment almost anything with calories. But not every veggie (or fruit!) makes a delicious ferment. Here’s how I approach it: ✅ Go-to veggies: Hard roots like daikon, carrots, and beets – crisp, crunchy, pickle-worthy! Leafy brassicas like cabbage, kale, and mustard greens – the classic sauerkraut family 🌱- foolproof 🚫 On the avoid list: Anything super oily (think avocados) – those oils can turn rancid giving off flavours. Some soft
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🥬✨ What to Ferment… and What to Skip ✨🥕 Technically, you can ferment almost anything with calories. But not every veggie (or fruit!) makes a delicious ferment. Here’s how I approach it: ✅ Go-to veggies: Hard roots like daikon, carrots, and beets – crisp, crunchy, pickle-worthy! Leafy brassicas like cabbage, kale, and mustard greens – the classic sauerkraut family 🌱- foolproof 🚫 On the avoid list: Anything super oily (think avocados) – those oils can turn rancid giving off flavours. Some soft
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