Fermented Vegetables: Root Vegetables

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Fermented Russian Sauerkraut, Cucumbers and Root Vegetables provide digestion-enhancing enzymes in a tasty, colorful package.

<em>Makes 1 quart</em>
<li>2 cups beets, carrots, turnips, etc., peeled and chopped</li>
<li>1 cup sliced onion</li>
<li>1 clove garlic, sliced</li>
<li>1 tablespoon horseradish root, sliced</li>
<li>1 teaspoon mustard seed</li>
<li>1 bay leaf</li>
<li>2 raspberry leaves</li>
<li>2 tablespoons whey</li>
<li>Salt water to cover (1 tablespoon salt per quart of water)</li>
<li>Combine vegetables, spices and whey in a large bowl. Gradually add mixture to the crock. Add weighting stones and push down firmly.</li>
<li>Top off with sterile, chlorine-free salt water to cover stones by 1 inch. Ferment 6 weeks at temperatures recommended above.</li>
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<em>Michael O’Brien is studying biochemistry at Colorado State University. Previously an electrical engineer, he now operates a “dryland” landscaping company and also enjoys organic gardening. His goal is to understand and promote healthy lifestyles.</em>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/the-surprising-health-benefits-of-fermented-foods.aspx”>Fermented Vegetables</a>.</p>

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