Which Vegetables are Best to Ferment?
|Share the ♥|
You've probably heard that fermented foods are good for you, right? That's because when you take fresh produce, in their whole form and ferment them, microorganisms take the sugars and carbohydrates and then convert them into lactic acid. When you enjoy pickles or sauerkraut the classic "sour" taste comes from that lactic acid.
Foods that have been fermented naturally turn into superfoods that are loaded with probiotics. These help with digestion, prevent disease, reduces blood pressure, helps keep you slim, and increases the effectiveness of your immune system.
Vegetables that are naturally fermented vs. being brined in a vinegar solution are highest in probiotics. Some of the most popular fermented foods you might already be familiar with are: sauerkraut, kimchi, sour or dill pickles. You might have even seen tangy fermented ketchup, hot sauce, kvass, kombucha, tempeh, kefir, yogurt or miso.
Want to start fermenting at home? Here are some of the most popular crops you can grow and then ferment into your favorite recipes:
Eggplants: Eggplant Seed Collection
Squash: Squash Seed Collection
Turnips: Turnip Seed Collection
Tomatoes: Tomato Seed Collection
Peppers: Pepper Seed Collection
Garlic: Garlic Collection
Cabbages: Cabbage Seed Collection
Onion: Onion Seed Collection
Carrots: Carrot Seed Collection
Herbs: All Herb Seeds
Melon Rinds: Melon Seed Shop