If eating your veggies is good for you, then fermenting is magic!
Alright, I may have exaggerated a bit — fermenting isn’t magic, it’s science!! But it sure seems like magic from all of the healthy stories I hear from customers sharing how they eat fermented veggies and use up a box of veggies every week.
Painful bloat — gone!
Unwanted weight — disappeared!
You might think I’m nuts – how can some strange tasting, bubbly fermented food help people?
Probiotics Send Signals to Your Brain & Tummy
At the teensy tiny microscopic level, our body operates by sending signals between cells. For example, when we eat certain foods, our stomach produces hormones that act as signals to the brain and say, “Hold up!! Enough ice cream already, I’m full!!”
Probiotics create signals, too. They produce acids, proteins, sugars and fatty acids that travel throughout our body signaling things to happen.
But bad, harmful microbes give off bad, harmful signals. Signals that might tell our brain, “Nope, keep that ice cream coming, I’m starving!!”. Or, signals that poke holes in our gut or signals that cause inflammation in our joints.
The point is, when we eat beneficial probiotics found in fermented foods, they give off these signals that keep our body healthy and strong.
Probiotics Turns Genes On/Off, Prevent Illness, & Change how we See the World
The next time your hubby’s a little grumpy after a night of eating burgers and hot wings at the football game, don’t blame him, blame his microbes!
So your husband’s gut microbes are having a little party of their own after all that processed food – sending all sorts of signals throughout his body. Quick, grab your fermented veggies which signals a good probiotic send off, actually changing our mood and behavior.
Just make sure you don’t use the store bought kind that has vinegar included. Because vinegar kills the signals that you are trying to send.
Easier than canning
One simple trick! If the veggies rise above the water, push them back down (or add water) to protect against the growth of bad bacteria.
Beyond that, fermenting is foolproof. It’s much safer than canning because the acid level ensures nothing bad can live in it.
In fact, USDA microbiologists report that there has never been a case of food poisoning from fermented vegetables.
Ready to make your own fermented veggies? Here’s How!
To try it yourself, start with a quart-size glass jar.
- Add enough sliced veggies to fill the jar with 1/2 inch of space at the top.
- Then add 1 to 2 tablespoons of kosher or sea salt (to keep unwanted bacteria and mold away)
- Add enough water to cover the veggies. Close the jar, shake to distribute the salt.
- Place jars on top of a towel, leave set at room temperature for at least three days.
Once they’ve sat, wash outside of jar and move to the refrigerator.
** for added flavor grab some dill, cilantro or parsley and add it to the mix.
9 Ways to Add Fermented Veggies to Your Breakfast, Lunch or Dinner
Luckily, RPFarm has been diving into recipes to find out exactly where to use these extra veggies. And you’re going to be BLOWN AWAY by what we have found out.
It only takes 1-2 forkfuls a day
- As a snack
- Topped on a salad
- Top your scrambled eggs
- Add to your burrito or wrap
- Top off your sandwich
- Add it to your grilled cheese
- Add it to stir fry or rice bowl
- Add into sauces for salmon, tuna, or crab
- Don’t forget the hot dogs
Fermenting is One Easy & Quick Way to Use Up Your Leftover Veggies
Mix or match these in your jar.
- Cabbage
- Beans
- Radishes
- Cucumbers
- Peppers
- Onions
- Carrots