Fermented Veggie Fiesta
Fermented Veggie Fiesta is a flavorful and healthy way to enjoy your favorite vegetables by letting them undergo the natural process of lacto-fermentation at room temperature. This process not only preserves the vegetables but also enhances their nutritional value through the growth of beneficial bacteria. The end result is a tangy and crunchy vegetable dish that is packed with probiotics to support gut health.
The art of fermenting vegetables dates back to ancient civilizations, with evidence of fermented foods found in archaeological excavations from around the world. In many cultures, fermentation was a key preservation method to ensure a steady supply of vegetables during the cold winter months. Today, fermented vegetables are still enjoyed for their unique flavor and health benefits. Fermented Veggie Fiesta is a modern take on this traditional technique. The combination of cauliflower, broccoli, cabbage, bell peppers, onion, carrots, and sea salt creates a vibrant and nutrient-rich dish that is sure to please even the most discerning palate. The fermentation process not only preserves the vegetables but also enhances their flavor and nutritional value, making them a great addition to any healthy diet.
Fermented Veggie Fiesta Fermented Veggie Fiesta Fermented Veggie Fiesta Fermented Veggie Fiesta
Prep time: 30 | Cook time: 0 | Serves: 4
Ingredients
  • 1 head of cauliflower, chopped
  • 1 head of broccoli, chopped
  • 1 head of cabbage, shredded
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 3-4 carrots, chopped
  • 2 tablespoons of sea salt
Instructions
  1. In a large bowl, combine all of the vegetables and salt.
  2. Massage the vegetables with your hands for 5-7 minutes, or until they begin to release their juices.
  3. Transfer the vegetables to a clean glass jar or container.
  4. Cover the vegetables with a cloth or paper towel and secure with a rubber band.
  5. Let the vegetables ferment at room temperature for 5-7 days, or until they are sour to taste.
  6. Store the fermented vegetables in the refrigerator for up to 2 months.
  7. Enjoy the fermented veggies as a side dish, salad topping, or snack!
Why It Works
  • The sea salt draws out the water from the vegetables, creating a brine that inhibits the growth of harmful bacteria and encourages the growth of beneficial bacteria.
  • The lactic acid bacteria that grow during fermentation produce lactic acid, which lowers the pH of the vegetables and further inhibits the growth of harmful bacteria.
  • The fermentation process also breaks down the complex carbohydrates in the vegetables, making them more easily digestible and providing a source of prebiotics for gut health.