It likely doesn’t sound good to most of us. Fermented black radishes? Really?
Admittedly, fermented black radishes aren’t my favorite side dish. But sauerkraut (which is fermented cabbage), served alongside my steak? It’s really not too bad. Especially when you realize how much eating them benefits your digestion. And fermented carrots are a delicious addition to a salad.
So what’s so great about fermented vegetables?
Well, for one thing, they are raw. And when you make them with unpeeled veggies, they contain all sorts of wonderful nutrients, vitamins, minerals, fiber, and enzymes. But the fermenting process gives them a huge jump in the additional health benefits regular vegetables offer. Once fermented, these veggies contain live, healthy bacteria that helps strengthen your immune system, helps heal your gut, aids in digestion, regulates the sugars contained naturally in the vegetables, and so much more. You can read more about specific benefits to fermented vegetables at Wise Choice Market.
Through the years, I’ve experimented with making my own fermented vegetables. Since I haven’t figured out the “perfect recipe” yet to share with you, I did a little online searching and found another great post to send you to which gives a great “how to” on making fermented veggies. Or, if you want to give them a try but aren’t ready to make your own yet, Wise Choice Market has them ready made for you. Their Grated Carrots are our favorite.
What has been your experience with fermented vegetables? Tried them? Like them?