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No Page Found - Fermenters Kitchen
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fermenterskitchen.com
🥬✨ What to Ferment… and What to Skip ✨🥕 Technically, you can ferment almost anything with calories. But not every veggie (or fruit!) makes a delicious ferment. Here’s how I approach it: ✅ Go-to veggies: Hard roots like daikon, carrots, and beets – crisp, crunchy, pickle-worthy! Leafy brassicas like cabbage, kale, and mustard greens – the classic sauerkraut family 🌱- foolproof 🚫 On the avoid list: Anything super oily (think avocados) – those oils can turn rancid giving off flavours. Some soft
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I didn't grow up eating fermented vegetables but as I started down the path of healing my gut, I knew how incredible they were and I should learn how to incorporate them. The first time I tried fermenting at home I ended up with an inch thick layer of mold and had to toss the entire two gallons of beans (I tend to dive in all the way). Thankfully I'm also stubborn so I decided to try again. Now I've been fermenting for over a decade and my family lets me know if we're getting low because they do
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