Fermenting vegetables: meaning and origin

Fermenting vegetables is not a new trend, but has been known for decades. In our article we explain the importance of this preservation method for health.

Fermenting vegetables: importance of the preservation method

Fermenting vegetables means preserving freshly harvested vegetables. A well-known example is sauerkraut in a mason jar.

• This is one of the oldest methods of preservation, since an early search was made for a way to quickly preserve perishable vegetables.
• Lactic acid bacteria are used to ferment vegetables, just like in the production of cheese or sourdough bread. These bacteria are healthy and digestible for the body.
• Vegetable fermentation works by pickling fresh vegetables in salt. Putrefactive bacteria do not get oxygen and die. Good microorganisms multiply in the salt.
• This ensures that vegetables cannot go bad. In addition, the fermentation process creates healthy lactic acid bacteria.
• It is important that you only use fresh, untreated, organic-quality vegetables for preservation, since only this contains sufficient microorganisms that become lactic acid bacteria. In the case of treated vegetables, these are usually only contained in small amounts.

The preservation method is so healthy

The advantage of fermenting, in contrast to the preservation methods of freezing or boiling down, is that neither heat nor cold get to the fresh vegetables.

• Only salt is used in fermentation. This means that all nutrients remain in the vegetables. The salt also creates lactic acid bacteria from microorganisms.
• Lactic acid bacteria are especially important for the intestinal flora, because they support the growth of good intestinal bacteria and bad bacteria are combated.
• Fermented vegetables support your intestinal flora and thus also your immune system.

This is how vegetables are fermented

In principle, you can use any vegetable for fermentation.

• However, the varieties that have a high water content, such as tomatoes, can become mushy. However, you can make pasta sauces from fermented tomatoes.
• Fruit is less suitable for fermentation because the fermentation process takes place, but alcohol would result from the fructose.
• For fermentation you need a fermentation pot or a bowl and mason jars. Place the very finely chopped or grated vegetables in the bowl and squeeze them tightly so that the juice comes out of the vegetables.
• Now put the juice and vegetables in a mason jar. If the leaked juice is not enough to completely cover the vegetables, add a little water. It is important that the vegetables to be fermented are completely covered with water or juice.
• Now put about a tablespoon of salt in the jar, close it and wait about four to five days.