Free Class: Fermented Veggies

From the Natural Gardener –

Tuesday, September 11^th at 10am – Neil Schmidt covers “Fermented Veggies”. 

People have been fermenting vegetables for thousands of years.  Wild raw fermentation is not as scary as you might think.  The trick is to keep it submerged in the brine which virtually eliminates any contamination risk. The process of fermentation helps preserve the vegetables for later use.  It also helps to predigest the veggies allowing you to better absorb the nutrients.  The bacteria that ferments the veggies are a powerful pro-biotic for our digestive system.  Homemade raw fermented veggies offer more nutrients than cooked and a myriad of cultured probiotic bacteria for optimal gut health.

You can use way more than just cabbage for kraut or cucumbers for pickles; although these are still some of my favorites.  Fermented peppers for salsa, pickled red onions, pickled garlic and Escabeche are all amazing options but are just the tip of the iceberg!  Fermentation offers endless variety of flavors and adds a great crisp, sour, crunch to any meal.