mexican fermented veggies

More than once I have declared my love for Mexican food, and it was only a matter of time before I incorporated those flavors into some fermented veggies.

Not only are fermented veggies still in their raw state, but they also contain live healthy probiotics that strengthen your immunity and aid in digestion.

Fermented foods can take a second to get used to, but I have grown to love (and crave) the flavor.

This is a simple recipe that I hope you guys enjoy.

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What I used: (all organic)

  • 1 large head cabbage
  • 2 carrots
  • 1/4 large red onion
  • 1-2 clove garlic
  • cilantro
  • 1 lime
  • chili powder
  • salt
  • purified water
  • crock or large jar

What to do:

  • Finely chop or shred cabbage, carrots, onion, garlic and cilantro and place in crock (I used to use a large jar, but have found using this circular crock from my old crock pot much easier).  There is no wrong size to cut the vegetables.  The more fine, the quicker it will ferment, but I like a little texture so I don’t chop mine up too fine.  Also add the chili powder and lime juice.

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  • Using a mallet (I use my VitaMix tamper), mash everything together for about 20 minutes.  I started doing this step a month ago (I’m always learning), and have found it helps break down the produce and ferment much quicker.  Here’s what the above picture looked like after 2o minutes.

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  • Using the same method as THESE fermented veggies, I used 1 table spoon salt for every 2 cups of water. You need enough water to cover veggies completely, usually between 2-4 cups.

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  • Pour salt water over veggie, leaving about an inch of water on top.  Through the fermentation process, it is important that the veggies stay submerged in water.  One of the advantage to using the crock is that I can place a small dessert plate upside down in the crock to keep the veggies compressed.

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  • I cover the entire crock with the original crock pot lid and leave at room temp for 5-7 days.  Every day I remove the blue plate (with clean hands!) and make sure all my veggies are still submerged.  I guess you could say I baby my fermented veggies!
  • Once your vegetables are cultured, store in jar in the refrigerator and enjoy for up to 6 months… though mine never make it to the end of the week.

Cheers to healthy baceria!
-Abby

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P.S. If your looking for more ways to get probiotics into your diet, check out our recipes for homemade yogurt and kombucha.
We’re linked up at The Nourishing Gourmet and This Chick Cooks.

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