Benefits of Fermenting Vegetables

Discover how fermentation boosts the flavor and health properties of raw vegetables.

| July 2016

Ferment Your Vegetables (Quarto Publishing Group USA, 2015) by Amanda Feifer introduces vegetable enthusiasts to the art of fermentation. Filled with beautiful color photographs and delicious recipes, this introductory guide teaches readers how to preserve raw vegetables year-round. Troubleshooting tips, equipment information, and step-by-step instructions make fermenting vegetables easy and enjoyable.

You can purchase this book from the Mother Earth Living store: Ferment Your Vegetables.

What Is Fermentation?

Vegetable fermentation is the transformation of a raw vegetable into something infinitely healthier and more delicious. Lactic acid fermentation, the primary fermentation process covered in this book, transforms vegetables into pickles without even a drop of added vinegar.

This transformation owes everything to the microbes in the soil and sugars naturally present in the vegetables. The soil is rich with bacteria. When vegetablesare harvested, they come out of the ground covered in bacteria, including asmall population of lactic acid bacteria (LAB, frequently referred to as probiotic bacteria) on their skins and peels. These bacteria, given the right conditions, will kickstart fermentation by feasting on a vegetable’s natural sugars and converting them into a variety of things, including lactic acid, carbon dioxide (CO2), and even a very small amount of alcohol.

The right conditions for lacto-fermentation are quite simple to provide: an environment with little or no oxygen and sufficient time at room temperature (roughly between 64 and 75°F [17.8 and 23.9°C] usually makes them happiest, although both lower and higher temperatures are sometimes used). Unlike some of their dangerous, pathogenic bacterial brethren, lactic acid bacteria do fine in the presence of salt, even in relatively high concentrations, so most vegetable fermentation also involves salting the vegetables.

Your job as a fermenter is simply to give those good microbes what they need and then get out of the way while they do their work. Once you understand the basic, practical principles, it’s easy to see that fermentation is a process nature intended and one that you can nurture in a very hands-off way.

mother earth news fair 2018 schedule


Next: August 4-5, 2018
Albany, OR

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!


Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

Copyright 2018, All Rights Reserved
Ogden Publications, Inc., 1503 SW 42nd St., Topeka, Kansas 66609-1265