3 recipes fermented vegetables and herbs

3 recipes fermented vegetables and herbs

Fermented foods contain probiotics-bacteria that are healthy for the intestinal microflora, which not only make up for the lack of healthy bacterial flora in the body but also have a complex health-improving effect. 3 recipes fermented vegetables and herbs.

Probiotics directly affect the condition of the intestinal mucosa, and the production of antibodies to bad bacteria and microbes, including the stomach ulcer-causing Helicobacter pylori.

Thus, fermented foods for the intestines are the main catalyst for a powerful defense against most diseases. They protect us from carcinogens, allergens, and toxins, and improve metabolic processes. And the products with them, unlike most superfoods, are cheap and absolutely affordable.

What are the benefits of fermented foods? 3 recipes fermented vegetables and herbs.

So you can cook vegetables, fruits, milk, meat, fish and even drinks. Fermentation has been popular since ancient times. It is very healthy for the work of the gastrointestinal tract and the state of our immunity.

In the process of fermentation, under anaerobic conditions, solid components are separated from the liquid. The result is a very useful brine that can be used for home baking.
The fruits themselves, very tasty and valuable, are very popular with adults and children. They contain a very large percentage of vitamin C and other important substances for the health of the body. Natural enzymes and vitamins are not destroyed in this food.

Important: In order not to harm your body, start eating fermented foods only in small quantities, and then gradually increase the dose.

Fermented beetroot

The process is longer than fermenting cabbage, but it’s worth it. Sauerkraut has all the healthy properties of raw beets, while making them even more biologically accessible due to fermentation, and also contains useful bacteria and enzymes obtained as a result of fermentation.

Output: approximately 33.81fl oz

Fermented beetroot
Fermented beetroot. Photo from pixabay


Beetroot (4 -5 medium-sized) 17.64oz
Cumin seeds 2 teaspoons
Coarse or kosher salt 1 teaspoon
Boiled cooled water 2 cups
Whole basil leaves (or any greens optional) 1/2 cup


Cut the peeled beetroot into thin circles.
Place cumin seeds on the bottom of clean fermentation jars, and cut beet slices on top.
Prepare the brine by dissolving the salt in water. Pour on the beets to the level that it only covers the beets. If necessary, you can add clean boiled water.
Place the load on top so that it fits inside your jar, and all the beets remain covered with liquid. Cover everything on top with a clean towel.
Place the jar(s) on a small plate or tray and leave to ferment at room temperature for 7 days.

As fermentation progresses, a noticeable increase in gas formation will be felt. When the desired taste and sharpness are achieved, remove the load, close the jar(s), and put it in the refrigerator. If you laid the greens, then throw it away in a couple of days. Store in the refrigerator for up to 3 months.

Fermented green beans. 3 recipes fermented vegetables and herbs.

This wonderful snack is perfectly obtained without vinegar. Due to the preservation of its own enzymes and vitamins, it can be stored for at least a month. The fermented product from string beans turns out not only appetizing but also satisfying due to the high content of proteins and dietary fibers.

It turns out 67.63 fl oz

Fermented green beans
Fermented green beans. Photo from pixabay


Water 67.63fl oz
Sea salt 4-6 tablespoons
Young green beans
Hot pepper or to taste 1/2 teaspoon
Garlic, peeled and crushed 4 cloves
Pepper with peas to taste
Dill 2 tablespoons


Prepare the brine by dissolving the salt in water. Prepare the container.
Put pepper, garlic, and dill in both jars.
Place the asparagus beans on top – vertically, if it is thin and long, or across the one that is thicker and sliced. Pour in the brine, without bringing it to the top of the jar about 0.79 -1.18 in
Close the lid or cover the top with a towel. Leave to ferment until the desired texture and taste is achieved (at room temperature away from sunlight). If you close the lid, then open it periodically to relieve the pressure inside.
A few days after the end of fermentation, close the jars with lids and put them in a cold place.

Sauerkraut with apples and ginger. 3 recipes fermented vegetables and herbs.

Output 67.63 fl oz

There is nothing easier than to cook sauerkraut at home! Today we will prepare sauerkraut with apples, ginger, and spices. The cabbage will turn out fragrant, and crispy. In 3 days after the bookmark for pickling, you can try it!

Sauerkraut with apples and ginger
Sauerkraut with apples and ginger. Photo from pixabay


Medium-sized cabbage, finely chopped or crushed in a food processor 1 head
Cabbage leaves to cover the top
Sour apples 2 pcs
1 teaspoon grated ginger
Himalayan salt 1 teaspoon


Place the cabbage in a bowl, sprinkle with salt, and rub with your hands until enough juice is released.
Add all the other ingredients and mix well.
Pack the cabbage tightly in a clean glass or ceramic bowl. Cover the top with cabbage leaves, so that they go beyond the edges of the dishes, and there is air access. Place a saucer with a load on top (a package of cereals or dried beans). Cover with a clean cloth and place in a dark place for fermentation for 3-4 days at room temperature.
Transfer the finished cabbage to a glass jar and store it in the refrigerator.

It is more healthy to use in the first weeks when there are more lactobacilli in it.

Serve sauerkraut with apples and ginger on the table, seasoned with fragrant sunflower oil and supplemented with onions, or use it for cooking other dishes.

It is not difficult to ferment vegetables. There are general rules that are valid for most recipes. So, fermentation should take place in the absence of oxygen. Therefore, the contents of the container are always pressed down with a plate with a load.

The longer the product is fermented, the more beneficial bacteria accumulate in it. However, it is better to check the taste qualities every day, because when overexposed, the vegetables become too sour. Bon Appetit!