Vegetable Fermentation

Discover the history and health benefits of vegetable fermentation.


| January 2015



Fermented Vegetables by Kirsten and Christopher Shockey

Preserve food’s flavor and nutritive value with “Fermented Vegetables” by Kirsten and Christopher Shockey.

Cover courtesy Storey Publishing

Fermented foods are enjoying a surge in popularity. Create delicious kimchis, krauts, pickles and more with the help of Fermented Vegetables (Storey, 2014). Kirsten and Christopher Shockey make this age-old tradition easy for health-conscious home cooks with a variety of beautifully illustrated recipes. The following excerpt from “Back to the Future” offers a brief history and the benefits of fermented foods.

This book can be purchased from the Mother Earth Living store: Fermented Vegetables.

Fermented Recipes

Gluten-Free Rancher Enchiladas Recipe
Sushi-Norimaki Recipe
Gingered Carrot Cake Recipe

Fermenting vegetables is a simple, inexpensive process that was used reliably for a few thousand years. Then, in the early 1900s, technical innovations promised things the crock just couldn’t deliver. Canned jars of food remain stable on a shelf for years. Blanch your veggies, toss into a bag, and store in the freezer — what could be easier? No heavy crocks to clean, no time spent monitoring and skimming off any impurities; it was all very modern and clean and safe.

Only in more recent years have nutritionists begun to understand what all that sterilizing and freezing did to the vitamins and minerals that make vegetables good for us — not to mention the flavor. Enter fermentation, or, to be accurate, reenter fermentation.

Now fermented foods are considered artisanal, a combination of traditional methods and scientific knowledge used to preserve food for flavor, color, and nutritive value.





elderberry, echinacea, bee hive

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