Best Fruits And Vegetables To Lacto-ferment

Written by Robert J. Matthews

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Commence your fermentation journey with traditional sauerkraut.

1. Cabbage

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Cabbage ferments splendidly, producing a probiotic surge and a crisp texture.

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Carrots will impart a trace of sweetness and a vivid hue to your ferments. 

2. Carrots 

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Carrot spears or shreds that have been fermented can be a delectable addition to salads and sandwiches.

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Cucumbers, which are refreshing and crisp, are much favored for preserving. 

3. Cucumbers 

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Develop delectable dill pickles or explore distinctive spice combinations to add a touch of individuality.

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Convert earthy beets into a tart delicacy. 

4. Beets

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Beets that have been fermented impart a robust flavor to salads or can be consumed on their own as a refreshment.

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