One of The Body Ecology Diet’s Superfoods is fermented veggies. According to the book, The Body Ecology Diet by Donna Gates, raw cultured veggies have been around for thousands of years and provide many good things for our bodies:
~They are rich in lactobacilli and enzymes, alkaline forming and loaded with vitamins.
~They reestablish a healthy inner ecosystem.
~They improve digestion.
~They are cleansing.
When I first took on fermenting veggies, I felt it was going to be a huge chore. Not so! It does require some time cutting veggies, but overall doesn’t take much time, especially when you consider that you have several jars of veggies ready to eat anytime. Just remember not to heat the fermented veggies because the heat will kill the valuable bacteria and enzymes brought out in the fermentation process.
My last batch of veggies that are fermenting now look so pretty with all their colors. I added green and purple cabbage, kale, ginger, daikon radish, green onions and carrots. That is what is fun about this, you can be as creative as you like. There are specific recipes that can be used or you can create your own.
I like the fermented veggies best in a salad. I just add 1/2 cup or so to a regular salad and it tastes delicious. I also wrap them in nori for a snack. I do have to admit that it did take my taste palate an entire jar full of the veggies before it was ready to accept this new taste. I have never been exposed to fermented veggies in the past, but they do grow on you so don’t give up. The benefits to your body are worth it!
Here is a video by the author of Wild Fermentation showing how simple it really is to create your own fermented veggies.