A bright red cabbage arrived in our veg box the other week. I’m not a huge cabbage fan unless it’s fermented (or if you use it to color Easter eggs!) I was feeling light and springy. I wanted something colorful. And purple is my favorite color. So I thought, why not make a bright purple pickle?
When I say ‘pickle’, I mean pickle in the traditional sense … a naturally fermented vegetable loaded with friendly bacteria, and a nice tangy crunch. Yum. No vinegar allowed!
If you’ve never fermented veggies before, it’s EASY. Learn all the details here in the Super Veg post. You only need veggies, and salt. Possibly water. Chopping the veggies is the most involved step. Then the veggies and salt just sit in the jar while the naturally occurring bacteria get to work fermenting them into healthy deliciousness. (Plus, you’ll feel like a bit of a mad scientist with a jar fermenting on your countertop…)
And WHY would you want to do this, aside from enjoying the taste? Because the friendly bacteria in fermented vegetables are great for your digestive health! Just a spoonful of a fermented veg everyday acts as a boost to your immune system and your digestion. And learning to make simple ferments is a method of food preservation that has been used for generations. No chemical preservatives here. Just natural goodness.