Fermented vegetables have played a pivotal role in the diet of humankind since time immemorial.
Before refrigeration, fermentation was the way we preserved our food, and along with it came the bountiful health benefits of cultured vegetables.
The fermentation process creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics that boost immunity, improve digestion, increase nutrient absorption, and ward off disease-causing bacteria.
Unfortunately, with the dawn of the mass food production industry and the rise of pasteurization and other similar technology, fermentation was just about eliminated from our modern diets.
However, we’ve come to our senses and cultured vegetables are back in style! Natural grocery stores have many cultured vegetables products to delight your palate and your digestive system, including naturally fermented sauerkraut, kim chi, and pickled vegetables of many creative varieties.
Ozuke, which began in Boulder, is our favorite fermented vegetable company. You can pick some up at our Living Arts Center location in North Boulder. Or, you can follow the tradition of your ancestors and make them at home yourself.
Make Your Own Fermented Vegetables at Home
- Grate, chop, or slice your chosen vegetables (cabbage,beets, and carrots are a few great options).
- Place vegetables in a jar with some salt and begin to pound until the liquid produced covers the vegetables completely (add a little water if necessary).
- Cover and let sit for 3-10 days. Refrigerate and enjoy a heaping scoop with every meal!