Fermented Veggie Delight
This fermented veggie delight is a tangy, crunchy, and probiotic-rich condiment that will add a burst of flavor to any meal. It's made with a simple combination of cabbage, carrots, radishes, dill, and salt, and it's fermented at room temperature for 3-5 days. The fermentation process gives the vegetables a complex flavor and makes them easier to digest. This veggie delight is a great way to add some extra nutrients to your diet, and it's also a delicious and refreshing snack.
Fermented vegetables have been a staple in many cultures for centuries. They were originally used as a way to preserve vegetables during the winter months, but they are now enjoyed for their health benefits and unique flavor. The fermentation process breaks down the vegetables' carbohydrates into lactic acid, which gives them their characteristic tangy flavor. Lactic acid is also a probiotic, which means that it helps to promote the growth of good bacteria in the gut. These bacteria can help to improve digestion, boost the immune system, and reduce inflammation.
Fermented Veggie Delight Fermented Veggie Delight Fermented Veggie Delight Fermented Veggie Delight
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 head of cabbage, shredded
  • 1 cup of carrots, peeled and shredded
  • 1/2 cup of radishes, thinly sliced
  • 1/4 cup of fresh dill, chopped
  • 1/4 cup of sea salt
  • 2 cups of water
Instructions
  1. In a large bowl, combine the cabbage, carrots, radishes, dill, and salt.
  2. Massage the vegetables with your hands until they begin to release their juices.
  3. Add the water to the bowl and stir to combine.
  4. Cover the bowl with a clean cloth and let it sit at room temperature for 3-5 days.
  5. Stir the vegetables once or twice a day to prevent them from molding.
  6. Once the vegetables are fermented to your liking, store them in the refrigerator for up to 2 weeks.
Why It Works
  • The combination of cabbage, carrots, radishes, and dill creates a complex and flavorful balance.
  • The fermentation process breaks down the vegetables' carbohydrates into lactic acid, which gives them their characteristic tangy flavor.
  • Lactic acid is also a probiotic, which means that it helps to promote the growth of good bacteria in the gut.