Homemade Fermented Veggies:
This Homemade Fermented Veggies recipe is by my friend Kelcie Yeo. She has one of my favorite recipe blogs “Kelcie’s Kreations” that you can find here
Yield 1/2 Gallon Fermented Veggies
- 1 head of cabbage
- 3 bell peppers
- 1 clove of garlic
- ½ red onion
- 2 tbsp of pink salt
- 16 oz cultured whey (or 4 oz of apple cider vinegar)
- 16 oz spring (or filtered water)
Step #1: Gather all the ingredients
Step #2: Chop bell peppers and onions, shred cabbage and mince garlic.
Step #3: Rub your salt into the vegetables and let them sit in a large bowl for 6 hours to help draw out the juices.
Step #4: Pack the vegetables and their juices into mason jar and pour cultured whey or apple cider vinegar over the top. If the vegetables are not completely submerged add water.
Step #5: Screw on a plastic lid and let it sit for 24 hours on the counter. Every 12 hours “burp” your jar for one week. After the first week, let it sit for another 2-3 weeks always making sure liquid is covering your vegetables.
***The nutrition info for this recipe is based on the linked ingredients above**
Courses side dish
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Carbohydrates 7.5 g
Dietary Fiber 3 g
Sugars 4 g
Protein 1.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments:
This is a great recipe that can be altered depending upon what vegetables you want to use. A vegetable blend is great because each veggie has its own unique characteristics and nutrients. When fermented these nutrients synergize and get to their peak level of nutritional potential.
This is an amazing way of adding highly bioavailable nutrition, enzymes and probiotics for optimal digestion. I personally consume small amounts of fermented veggies almost every day. It improves my bodies ability to digest and assimilate the nutrients in all the rest of the foods I am consuming throughout the day. Give it a shot yourself.