Unpack, put on, leave everything to stand and lie - done! Fermenting vegetables is not only fun, but also healthy and delicious! Kimchi, sauerkraut, string beans and co. are becoming increasingly popular. Fermented vegetables taste especially delicious when you make them yourself. In this article we tell you our tips & tricks for fermenting vegetables - simple, healthy and with lots of love.
If you want to know more about fermentation itself, check out our blog article Fermenting - Everything you need to know.
Methods for fermenting vegetables
There are two different methods of fermenting vegetables:
- As larger pieces in brine, like pickled cucumbers.
- Finely sliced in their own juice like sauerkraut.
We have step-by-step instructions for you with a recipe for each. So nothing stands in the way of your wild ferment.
[[ recipeID=recipe-8kl9nnehx, title=Ferment in brine ]]
[[ recipeID=recipe-8kl9o6aoa, title=Ferment in its own juice ]]
We have put together two recipes for you, with which you can easily practise both methods. On our blog you will find many recipes for wild ferments such as:
- Make your own sauerkraut
- Make your own sauerkraut juice
- Fermenting cucumbers
- Kimchi recipe
- Fermenting chilli
[[ recipeID=recipe-8kl9oufsx, title=Fermented tomatoes in brine ]]
[[ recipeID=recipe-8klaqh01k, title=South American Curtido ]]
Are fermented vegetables healthy?
During fermentation, valuable ingredients develop that are healthy and can support your intestines in particular.
Which fermented vegetables taste best?
That depends on your taste. Kimchi, sauerkraut and pickled cucumbers are particularly popular. However, there are many fermented vegetables that taste at least as good.
How do I make my own vegetable ferment?
You can easily make your fermented food using a brine or your own juice.