Lacto-Fermented Pickled Vegetables

Fermented vegetables begin wtih lacto-fermentation, a method of food preservation that also enhances the nutrient content of the food. The action of the bacteria makes the minerals in cultured foods more readily available to the body. The bacteria also produce vitamins and enzymes that are beneficial for digestion.
Almost any vegetable can be fermented, and fermenting farm-fresh produce is a great way to provide good nutrition year-round. Ferment one vegetable alone or create mix of many different kinds, along with herbs and spices, for a great variety of cultured foods.

 

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About Chef

Antonia Karova

Nome: Antonia Karova. Nata in Bulgaria il 15/08/1978. Istruzione: Laurea in Storia dell'Arte e Disegno. Passione: La cucina sana gurme. Nella vita: madre di tre gemelle femmine e un maschio. Ambizione: Dare un’alternativa a tutti gli snack del supermercato, non un divieto ma la possibilità di godersi cose gustose in modo sano in una famiglia felice!