Wednesday, April 7, 2010

Report on Leafy Green Fermented Vegetables

We are back! I just tried the leafy green ferment that I promised to tell you about. It is a success! It tastes a lot different than sauerkraut, but it fermented nicely and I do like it. I plan to eat a little every day until it is gone and then start eating the cabbage kraut and make another jar to ferment for when it is gone. I am excited that it worked, since I was really making it up as I went!

9 comments:

  1. What is the benefit from fermenting vegetables?

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  2. http://www.thenourishinggourmet.com/2009/04/benefitsoflacto-fermentation.html

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  3. is it okay if I use/eat the fermented vegetable just after fermenting it for three days without keeping it for another three weeks in the refrigerator?

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    1. You can eat them at any time, Aderohunmu. The flavor will improve with time. I was only saying to put them in the refrigerator for storage. I did not mean you cannot eat them then.

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  4. What about the amount of probiotics in such fermented leafy-green vegetable? Those it contain adequate amount?

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    1. I do not know about how much probiotics are in the fermented vegetables.

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  5. Are expected to eat the vegetable, or drink the water, or both?

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    1. I only eat the vegetables, but there is not reason not to drink the juice or add it to soup or whatever you would like to do.

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