{"id":64,"date":"2023-07-20T22:04:34","date_gmt":"2023-07-21T02:04:34","guid":{"rendered":"https:\/\/fermentedfoodshealth.com\/?p=64"},"modified":"2023-07-20T22:04:35","modified_gmt":"2023-07-21T02:04:35","slug":"64","status":"publish","type":"post","link":"https:\/\/fermentedfoodshealth.com\/index.php\/2023\/07\/20\/64\/","title":{"rendered":"Making your own fermented vegetables"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_row _builder_version=&#8221;4.16&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_text _builder_version=&#8221;4.21.0&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; custom_padding=&#8221;||0px|||&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<p class=\"whitespace-pre-wrap\">Fermented vegetables are a great source of healthy probiotic bacteria for your gut. They also add a tangy, crunchy kick to meals and snacks, especially if you through in a few hot peppers when you are doing the fermentation. With just a few simple ingredients and steps, you can easily ferment vegetables at home.<\/p>\n<p class=\"whitespace-pre-wrap\">Here\u2019s a beginner guide to making your own delicious fermented goodness!<\/p>\n<p class=\"whitespace-pre-wrap\">Ingredients:<\/p>\n<ul class=\"list-disc pl-8 space-y-2\" depth=\"0\">\n<li class=\"whitespace-normal\" index=\"0\">Vegetables of your choice (cabbage, carrots, cauliflower, bell pepper, hot peppers, turnips, etc)<\/li>\n<li class=\"whitespace-normal\" index=\"1\">Water &#8211; must not contain clorine<\/li>\n<li class=\"whitespace-normal\" index=\"2\">Salt (preferably unrefined sea salt or Himalayan salt)<\/li>\n<li class=\"whitespace-normal\" index=\"3\">Spices and herbs (optional &#8211; try it plain first, you will love it)<\/li>\n<li class=\"whitespace-normal\" index=\"4\">1 quart glass jar with lid &#8211; I recommend getting air lock lids and glass weights. <\/li>\n<\/ul>\n<p class=\"whitespace-pre-wrap\">Instructions:<\/p>\n<ol class=\"list-decimal pl-8 space-y-2\" depth=\"0\">\n<li class=\"whitespace-normal\" index=\"0\">Chop, shred or slice your vegetables. You want them to fit snugly into your fermentation jar but still be submerged under the brine liquid.<\/li>\n<li class=\"whitespace-normal\" index=\"1\">Weigh the chopped vegetables and sprinkle 2-3 tablespoons of salt over them for every pound of veggies. Toss and massage the salt into the vegetables until they start to release liquid. This liquid will become your brine.<\/li>\n<li class=\"whitespace-normal\" index=\"2\">Optional: Add any spices like garlic, peppercorns, bay leaves, etc. for extra flavor.<\/li>\n<li class=\"whitespace-normal\" index=\"3\">Pack the salted, seasoned vegetables tightly into the fermentation jar leaving 1-2 inches of headspace at the top. Pour any brine liquid over the vegetables until they are completely submerged.<\/li>\n<li class=\"whitespace-normal\" index=\"4\">Seal the jar lightly and place it in a cool, dark spot to ferment for 3-10 days. Check daily and press down any floating vegetable pieces to keep submerged.<\/li>\n<li class=\"whitespace-normal\" index=\"5\">Once the vegetables reach your desired level of tanginess and fermentation, seal the jar tightly and transfer to the refrigerator. Enjoy for up to 6 months!<\/li>\n<\/ol>\n<p class=\"whitespace-pre-wrap\">Some tips for successful fermentation:<\/p>\n<ul class=\"list-disc pl-8 space-y-2\" depth=\"0\">\n<li class=\"whitespace-normal\" index=\"0\">Use clean jars, tools and hands. This reduces bad bacteria.<\/li>\n<li class=\"whitespace-normal\" index=\"1\">Keep vegetables fully submerged under brine to prevent mold growth.<\/li>\n<li class=\"whitespace-normal\" index=\"2\">If mold appears during fermentation, simply scrape it off and keep going.<\/li>\n<li class=\"whitespace-normal\" index=\"3\">Fermentation time depends on taste, temperature and veggies used.<\/li>\n<li class=\"whitespace-normal\" index=\"4\">Enjoy your homemade fermented vegetables on salads, sandwiches, bowls and more!<\/li>\n<\/ul>\n<p class=\"whitespace-pre-wrap\">Let me know if you have any other questions about the process of fermenting your own veggies at home. It takes a little practice but opens up a world of healthy, delicious probiotic foods.<\/p>\n<p><!-- \/divi:paragraph --><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Making your own fermented vegetables is an easy and inexpensive way to help your gut health<\/p>\n","protected":false},"author":1,"featured_media":62,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/fermentedfoodshealth.com\/index.php\/wp-json\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fermentedfoodshealth.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fermentedfoodshealth.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fermentedfoodshealth.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fermentedfoodshealth.com\/index.php\/wp-json\/wp\/v2\/comments?post=64"}],"version-history":[{"count":3,"href":"https:\/\/fermentedfoodshealth.com\/index.php\/wp-json\/wp\/v2\/posts\/64\/revisions"}],"predecessor-version":[{"id":68,"href":"https:\/\/fermentedfoodshealth.com\/index.php\/wp-json\/wp\/v2\/posts\/64\/revisions\/68"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fermentedfoodshealth.com\/index.php\/wp-json\/wp\/v2\/media\/62"}],"wp:attachment":[{"href":"https:\/\/fermentedfoodshealth.com\/index.php\/wp-json\/wp\/v2\/media?parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fermentedfoodshealth.com\/index.php\/wp-json\/wp\/v2\/categories?post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fermentedfoodshealth.com\/index.php\/wp-json\/wp\/v2\/tags?post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}