Cultured / fermented vegetables
I’m a huge fan of these kinda-spicy yum yum crunchy vegetables that are super probiotic packed. Yeah I’d heard of kimchi, but fermented things had always been a little weird and funky to me, so imagine my extreme delight when I made a batch of these and discovered they were super tasty!
My friend Susannah and I were both curious about cultured vegetables, so we set a date, brought our big pots and loads of vegetables and got chopping. This is the recipe we developed and it’s super yum!
I wrote about why fermented foods and probiotics are so important here
The Cultured, Fermented Vegetables
3 C’s Cultured Vegetables
I’m not going to write ‘finely chopped’ after everything because the whole damn recipe is finely chopped….
- 2 cabbages (1 red, 1 white)
- 5 beetroot
- 5 spring onions
- 3 big pieces ginger
- 6 carrots
- 6 radishes
- 2 tsp cumin
- 4 tsp coriander seed
- 2 tsp caraway seed
- 2 T fancy peppercorns
- 6 probiotic capsules
- zest of 2 lemons
- 2.5 litres water
- 4 T sea salt
I love adding these to a stir-fry (after it’s cooked) to give it a bit of extra bite, to bean noodles or as a side-dish with tofu or meat. I kinda treat it like a salsa. See my recipe here for Spicy Chicken with Culture Vegetables
The only downside to making big batches of these yummies is that it takes up a lotta fridge space!
Enjoying the cultured fermented vegetables
