Fermented Vegetables are in Fashion!

By Brendon Lye

I have been making my own sauerkraut and thinking about adding more vegetables to the cabbage. This recipe simplifies what I have been doing.

We are loving this addition to our summer diet.

We would love to hear back from you about your experiences in health and recipes. Pop into our store or write to us on line to let us know.

Fermented Vegetables are in fashion!

At last the benefits of fermented vegetables are becoming common place.

They give digestive enzymes and beneficial bacteria for healthy digestion and immune function and these “gut friendly” foods are thought to help with bloating, immunity, libido and irritable Bowel syndrome.

Making them couldn’t be easier! This is such a simple process and our recipe takes all the mystery out of it if you’ve never done this before.

Simple ingredients:

  • A clean glass jar with lid
  • Organic vegetables (including the hottest vegetable of the moment, cauliflower)
  • Water
  • Unrefined salt

Vegetables – Use a single vegetable or any combo, (e.g. cabbage, capsicum, cauliflower, broccoli, cucumber, onion, carrot, fresh herbs).

By the way, the cabbage family of vegetables is great for the liver. The greatly enhance liver function and support liver function.

Why organic? Apart from the obvious reason that they do not contain pesticides, organic vegetables abound more in a variety of beneficial types of bacteria. This will make the fermentation process more successful and will also provide your gut with a variety of very good bacteria.


  • Finely chop the vegetables
  • Place in jar.
  • Pour in salt water solution. (2 Tbsp salt per 1 Litre or 1 quart of water…well dissolved).

Vegetables must be completely covered but leave a space of about 2 cm to allow for bubbling during the fermentation process.

Screw lid on jar.

Leave, away from direct sun, for at least 3 to 4 days, opening the jar once or twice daily to release gas.

We like to give the vegetables a bit of a poke with a wooden chopstick to encourage release of the gas bubbles.

After a few days the vegetables will be fermented and ready to eat.

From then on, store them in the refrigerator. They will keep for a long time…months…but must be refrigerated and must be kept covered by the fermentation liquid.

Serve with a meal to aid digestion.

Enjoy as an economical probiotic after doing a Detox after antibiotics and for good health in general.

  • article by Brett Elliot.

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