This post may contain affiliate links. Please read our Disclaimer page for more info.
The consumption of fermented vegetables has been known since ancient times and thanks to our ancestors we now have wonderful products such as beer, cheese and wine.
The digestive system plays a major part in maintaining good health, and healing your gut is an important step in your body’s detoxification. This beet and red cabbage kraut provide probiotics to help your digestion so you feel great during a detox.
Taking probiotic supplements can help in maintaining a diverse population of good bacteria in your digestive system. Getting these bacteria from the right foods is a much better option. Taking the right amount of fiber and eating fermented vegetables is a tastier way to go than simply resorting to supplements.
While the following is a standard sauerkraut dish, it’s likewise a global recipe for the salt crush approach of lacto fermentation. Meaning, you can utilize this method to ferment any type of high water material vegetable! Functions incredibly well with any sort of zucchini, cabbage, or even fruits!
Fermented foods are found in many cuisines around the world, and for good reason. They’re great for maintaining good health, helping your body better absorb the nutrients from your food, and eliminating toxins by helping to keep you regular.
Yogurt may be the first fermented product that comes to mind, but there are many other versions of non-dairy fermented foods such as kimchi, miso, tempeh, sauerkraut, kefir, and kombucha.
Ever since I first started to make fermented vegetables at home, I’ve stopped buying them from the supermarket. It’s so easy to make them, and you can play around with their flavors any way you like, so why buy store-bought versions?
My favorite combination of home fermenting always includes beetroot. I’m simply in love with this vegetable, not only for its gorgeous pink color but also for its detoxing effects. Beets contain special antioxidants called betalains, essential for triggering the second phase of detoxification. They stimulate the production of glutathione, which draws toxins and binds to them, helping the body eliminate them.
Beets also contain essential minerals like manganese, potassium, and magnesium, which are important for maintaining the health of the body’s cells. It’s fascinating that the foods we eat are able to make positive changes at the cellular level.
This week I combined beets with another fermenting superstar: red cabbage. This is another vegetable that’s loaded with antioxidants and also contains fiber. As you start to experiment with different flavor combinations you’ll surely come up with your own favorites, but I’ve found that ginger is a great addition to fermented foods, adding a nice flavor and a zingy taste.
Make your own fermented vegetables at home
Making fermented vegetables at home is a very easy job you only need the veggies and a jar. Nature will do the rest, turning them into a nourishing, healthy, and delicious food to add to your wraps, sandwiches, or salads.
- ½ medium red cabbage head, finely diced
- 1 medium beetroot, peeled and grated
- A 2-inch ginger piece, peeled and grated (1 tsp ground ginger is ok if you don’t have fresh ginger on hand)
- 1 tsp coarse sea salt
– Add all ingredients to a large bowl. Use your hands for scrunching the mixture for two or three minutes, until the vegetable juices start to collect into the bowl bottom.
– Transfer the mixture to a clean glass jar and press well. If the juices don’t cover the mixture, add more salted water (1 tsp sea salt for 1 cup of water).
– Cover with a lid and let sit at room temperature for up to one week, until the taste becomes sour.
– Keep in the refrigerator or in a cool place.