Happy fermentation Friday!
So, I’ve spent all this time talking about fermented foods, and posting fermented photos on my Instgram. The entire time of taking pictures and talking about these fabulous healing foods, a few subscribers have helped me realize that I don’t even have a basic step by step process for you to actually make your own batch! I love this method of fermentation because it literally requires such a small list of required fermenting ingredients 🙂
An easy vegetable to begin fermenting with is red cabbage. Its full of flavor, an erupting color explosion to any plate, and supports digestion. What more would you ask for?
3 – 4 oz raw apple cider vinegar
1/2 medium red cabbage
1/2 White onion
2 minced garlic cloves
2 Tablespoons Fresh Dill
2 Tablespoon Agrimony herb
4-6 oz purified water
Mandolin or large fine knife
Cheese cloth (or non-bleached paper towel)
Rubber band (or Mason jar lid)
Use a mandolin or a heavy duty knife to cut cabbage into thin long strands. Or, to your desired size.
Mince fresh organic garlic, and chop onions into long, thin pieces.
Fill about ¾ of the quart sized mason jar with cabbage, garlic, onion, fresh dill, & Agrimony herb (Agritonik) .
If using a quart sized jar, pour 3-4 ounces of raw apple cider vinegar.
For the remainder of the jar, pour purified water enough to cover vegetables
completely. Leave at least 1 inch of free space before the rim.
Screw the lid on the jar and turn the jar upside down a few times to mix ingredients thoroughly.
After mixing, remove lid, and replace with a cheese cloth. Or, you can simply use a non-bleached paper towel.
Use a rubber band to hold the cloth or paper towel in place, as if it were a lid.
Let the jar stand out at room temperature on a kitchen counter, or somewhere were it can receive natural sunlight.
I love to let my veggies ferment directly in the sunlight for majority of the fermenting time! This way, your fermented veggies are charged with energy from the sun and Vitamin D!
After about 8 hours, you can begin eating the vegetables as the fermentation process is well underway! The ferments are best when they’ve been fermenting for about 3-4 days. Day 4 is my favorite 🙂
By day 7, they’re super pungent!
Eating at least 4 ounces of fermented vegetables daily will greatly improve your gut health by supporting the microbiome with beneficial gut flora.
They’re great with salads, rice, protein rich meals, on top of avocados, or even just by themselves!
Enjoy this basic veggie ferment! Feel free to ask questions if they come up!
For more information regarding filtered water and the system I’ve been using for the past year for drinking, food prepping, and cooking, find out more here!