20/02/2026
Fermentation February is here!
You've GUT this.
In honor of gut health awareness month, I'm sending out the video and recipe for making fermented red cabbage (recipe is for all types of fermented veggies).
Fermented foods contain probiotics which upgrade digestive health, mental health, immune system, energy levels and more
Dysbiosis, an imbalance in gut health is caused by poor diet, stress, and antibiotic use.
Fermented veggies are a great addition to any meal and as a gift, for example in Mishlochay Manot on Purim.
Link to video .https://drive.google.com/file/d/1TJroVzKnsvN3lioVU4cNdj93jwRzTD-i/view?usp=drive_link
Fermented Vegetables Recipe
Simple to prepare, these veggies have probiotic bacteria, are beneficial to the microbiome, are easy to digest and taste delicious.
Ideal fermenting temperature: 21-23C (70-75F).
The day before: fill a large glass/ceramic bottle/jar (no plastic) with water and let sit overnight so that chlorine can dissipate.
1. Wash, peel, cut (if desired) and remove seeds of vegetables .
2. Place veggies in glass jar.
3. Add water and note total weight of vegetables and water. (can be done separately)
4. Multiply total weight of water and vegetables by 0.025 to get the amount of salt needed. This will be a 2.5% salt solution.
5. Remove water and add salt to water, stirring until dissolved.
6. Return salt water to jar with veggies.
7. Add desired herbs & spices. For cucumbers, placing a tea bag in the solution keeps the cucumbers crisp.
8. The vegetables must be completely submerged under the water. This can be accomplished with glass weights and/or a sandwich bag filled with enough water to submerge veggies.
9. Label the jar with the date.
10. When bubbles start to appear in the ferment, “burp” the jar once a day to release the gas.
11. Fermented cucumbers take about 5-6 days at the above temperature. If you use sliced vegetables, they ferment more rapidly. Sauerkraut takes longer...at least 3-4 weeks at above temperature or about 6 weeks if it’s cooler. In very warm temperatures, ferments tends to spoil.
12. Taste test to see if the vegetables are to your taste. For sliced vegetables test taste
after three days. For whole vegetables, start taste testing after about 5 days.
13. If they are not at desired level of ferment, you may continue to ferment them.
14. When the vegetables reach desired taste, remove weights/sandwich bag and refrigerate.
15. The ferment liquid contains probiotic bacteria. Do not discard. Drink it! I like to mix half a glass of ferment liquid with half a glass of water. In any event, drinking the ferment liquid is not like drinking water from the Dead Sea!!
