Why are fermented vegetables so good for us?

by Kelsey

Fermented foods are good, this we know. Our gut microbiome loves to get a good dose of probiotic bacteria so it can keep itself nice and balanced.

But what’s even better than just fermented foods? Fermented vegetables!

Not only are you feeding your gut all the good stuff, you’re getting some of your 5+ a day too. Now when most people think of fermented vegetables they instantly revert to cabbage which becomes tasty, tasty sauerkraut. Surprisingly lots of people have tried sauerkraut and turned their noses up at it or find that their stomach doesn’t cope with that much cabbage. Well we’ve got good news for you, there are SO many vegetables that can be fermented.

Any vegetable that is relatively firm can be popped into your Mad Millie Fermenting Crock and away you go. The firmness level is required to make sure it can hold its shape throughout the 2 – 3 weeks of fermenting time. We don’t recommend lettuce or tomatoes, but most other things will work! There’s no need to cook any of the vegetables before putting them in, just give them a good wash, cut into bite sized pieces to allow a faster fermentation and get started!

If you have some handy, the Mad Millie Fermented Vegetable Culture can make a big difference.

With a mixture of;

  • Lactococcus lactis subsp. cremoris,
  • Lactococcus lactis subsp. lactis,
  • Lactococcus lactis subsp. lactis biovar diacetylactis and
  • Leuconostoc,

- it’s the perfect combination of good bacteria to get you started.

For a few ideas for different combinations of vegetables you can use - check out this article.