FERMENTED ROOT VEGETABLES

April 21, 2020

You know fermented foods well, they’re all around you. Kimchi, sauerkraut, kefir, kombucha, miso, yogurt, apple cider vinegar, they all have something in common — they’ve been transformed by microorganisms.

And when I say transformed, I really mean it. Fermentation is the art of controlling bacteria, nurturing conditions that discourage bad bugs (think rot or even poison) while encouraging specific good ones that produce mouthwatering acidity to the table and umami flavors (the “deliciousness” taste).

I’ve been fermenting a few root veggies at home with illuminating, successful results. Turnips, daikon, garlic, turmeric, ginger, bay leaves and spices are so far my winning combination, and today I’ll share it with you, but before, I want to tell you why they’re excellent for your health, and why you should start making your own today.

Why is fermented food good for you?

The consumption of fermented, probiotic foods has many positive effects on not only the digestive system, and immune system but basically the whole body. The microbes that we obtain from eating these foods help create a protective lining in the intestines and shield against pathogenic factors, such as salmonella and E.coli.

we’re surrounded by fermented foods, but you can make your own. Fermenting veggies at home is not only gratifying but very inexpensive. Your fermented root vegetables keep for a long time in the fridge and will become your favorite side dish for everything from grilled steaks to your favorite salads.

We hope you LOVE these fermented root vegetables. They’re:

Flavorful
Crisp
Perfectly tangy
Easy
& SO delicious!

If you’re ready, here’s the recipe:




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