Candida-Combating Fermented Vegetable Platter

This fermented vegetable platter is a delicious and healthy way to add probiotics to your diet. The fermentation process breaks down the vegetables' sugars, making them easier to digest and absorb. The resulting platter is a tangy, crunchy, and flavorful addition to any meal.

Fermented vegetables have been a staple of human diets for thousands of years. The process of fermentation preserves vegetables and makes them more nutritious. In recent years, there has been a growing interest in fermented vegetables as a way to improve gut health and overall well-being.

Prep time: 20 | Cook time: 0 | Serves: 4

Ingredients

• 1 head of cabbage
• 1 head of cauliflower
• 1 bunch of carrots
• 1 bunch of celery
• 1 beet
• 1 onion
• 1 garlic clove
• 1 tablespoon of sea salt

Instructions

1. Cut the cabbage, cauliflower, carrots, celery, beet, and onion into bite-sized pieces.
2. Add the vegetables to a large bowl and sprinkle with sea salt.
3. Massage the vegetables with your hands until they start to release their juices.
4. Transfer the vegetables to a clean glass jar and pack them down tightly.
5. Add the garlic clove to the jar.
6. Cover the jar with a lid and let it stand at room temperature for 7-10 days.
7. Once the vegetables are fermented, store them in the refrigerator for up to 2 months.
8. Enjoy as a side dish or as a topping for salads, soups, and stews.

Why It Works

• The fermentation process breaks down the vegetables' sugars, making them easier to digest and absorb.
• The resulting platter is a tangy, crunchy, and flavorful addition to any meal.
• Fermented vegetables are a good source of probiotics, which are beneficial bacteria that can help improve gut health and overall well-being.