Fermented Veggies – Oh Me, Oh My!
Fermented veggies (Raw, Organic, and Unpasteurized) are a staple in my diet. They fill my body with delicious nutrition, and I can’t image my life without them. Fermented veggies include things like sauerkraut (kraut is the southern German word for cabbage) and kimchi (a korean dish of fermented veggies and spices). They are amazing for your health. AMAZING! These foods are extremely popular, and they’ve been staples in people’s diets all over the world for a very long time. I can’t help but wonder why it’s not a staple in ours? Well, I’m changing that! Every few days (and sometimes daily), I gobble up fermented veggies. I love them!
Nutrition!
The benefits are numerous. Fermented veggies have enhanced nutrition. They’re reputed for helping fight disease. For example, they can help with candida, help boost your overall immune system, help prevent constipation (yay for poo!), and help prevent colon cancer. They’re AWESOME for your digestion… Basically, they add friendly bacteria (a.k.a. probiotics) and enzymes to your body. These things help digest the fermented veggies themselves, as well as helping you digest the other foods you’re eating (total score!). They’re filled with vitamins, minerals, and phytonutrients. And… get this! They can help you lose weight! They’re low in calories, contain dietary fiber, and known for helping reduce hunger and cravings for sweet foods. Do I really need to say anymore? Are you on board with (raw, organic, unpasteurized) fermented veggies yet?
I’m not the only one loving up these tasty guys. Fermented veggies have been used for natural healing for years (and I mean LOTS of years). More specifically, the Chinese have been fermenting cabbage for thousands of years! In fact, according to the book, Making Sauerkraut and Pickled Vegetables at Home, the earliest recording of fermented cabbage occurred in 200 BC. Moreover, there are parts of the world where a meal is just not complete if there are not some fermented vegetables on the plate. It’s written that Captain Cook (in the 18th century) was able to keep his crew alive and well (fighting off scurvy, a vitamin C deficiency), because he had them chowing down on sauerkraut while on their long, 3-year voyage. Isn’t that cool?
How Does It Taste?
For me, the taste and experience is total zing. Each bite is refreshing and energizing. You can buy (or make by yourself) different flavors. For example, it can be spicy with hot peppers, savory with garlic or herbs, or just plain. Some people, like me, love it right at the start, while some people say it’s an acquired taste.
There are many ways to eat it. If you’re not a fan of having it by the spoonful, then you have other options. Some people top their salads with it. Others eat it between two slices of bread (raw or not, it’s up to you). Some people eat vegan pizza by eliminating the cheese, and, once the pizza cools a bit after cooking, they top the pizza with sauerkraut. You can also top veggie burgers or veggie brats with it, too.
Getting Sauerkraut
You can make it yourself. There are videos and websites online showing you how (using a glass mason jar is a popular method). Recently, I decided to get the Harsch Gairtopf Fermenting Crock Pot. Apparently, this thing is fool-proof (sign me up!). It received great reviews on Amazon (all the sizes). I bought the 7.5L size a couple of weeks ago, and I made my first batch of organic sauerkraut at that time. I won’t be testing it for another week or so. The directions I read in a couple of books said to wait at least 3 weeks before opening the pot. Fingers crossed!!!
Meanwhile, since I don’t have homemade sauerkraut (yet!), I buy it online through Gold Mine Natural Foods’ website. Sometimes you can find it at Whole Foods, along with Rejuvenative’s (raw, organic, unpasteurized) sauerkraut and kimchi. They’re both good, but I prefer the texture of Gold Mine Natural Foods. If you buy it at the store, be sure that it’s Raw – Organic – Unpasteurized.
Happy Fermenting,
16 Comments
Sa-weet, Dana! I love hearing about people growing up with fermented veggies.
Go Sauerkraut!
Kristen
Great post! I love the way they taste but never knew the great benefits! Thanks!
Do you recommend a brand of kim Chi? I would love to try it but cannot find it in the stores here.
You know I just love this post! :) :) Raw Kraut = <3
Great post, Kristen!
Hi ChuckieFrog,
http://www.rejuvenative.com has it available online.
Hi Lauren,
You know it girl!!!
oops i just saw the Rejuvate brand on your post. thanks!
I love fermented veggies! Kimchi is my all time fave and I am always brewing up a batch of saurkraut. Here;s my eays to follow saurkraut demo video: http://meghantelpnerblog.com/2008/11/05/saurkraut-licious/
What a fun coincidence! Today I went to the Cultured Pickle Shop in Berkeley and bought some of their yummy fermented goodies (I’m trying to add some variety to my level four food!) The have many seasonal and inventive specials as well as classics like sauerkraut. They let you taste away and you can tell they love what they are doing. Any crazy sexy bay area folk should stop buy and check them out.
I’m glad to know fermented veggies are so good for you; they’ll definitely be permanent additions to my diet.
ps you can check them out online as well.
I have a German friend that gave me a kiefer starter culture and I just love it!! As she said WE SHOULD RESPECT OUR FERMENTED FOODS- IT IS SOMETIMES THE ONLY CULTURE WE GET!
Us New Englanders cheer for our local naturally fermented company: Real Pickles! Yeah! http://www.realpickles.com/
Does anyone have any good pickle recipes, now that cucumber season is just heating up? Thanks! Pam
Good post. Many people seem to overlook the reality that there?s no magic formula. You have to change your eating habits .
If you really want to understand the power of fermented and alkaline foods, check out http://www.bodyecology.com – best-selling author, Donna Gates’ website.
it’s been more than a year since this article was written. can you update us on how the fermenting crockpot has been working? is it worth the cost?
Ich liebe Sauerkraut! I love sauerkraut! We grew up eating the wine- and/or champagne-cured versions in Southern Germany. Better than candy!!! Mmmm, I’m off to make a batch of kak-doogi, Korean radish kimchi :)
June 2, 2009