HAPPY KOMBUCHA BLOG — fermented veggies
3 Reasons to Buy a Kefirko Fermenter: The Ultimate Tool for Homemade Fermentation
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Fermentation has been around for centuries, and it’s not just a passing trend – it’s a great way to bring healthy, probiotic-rich foods into your diet. Whether you're a seasoned fermenter or a newbie eager to dive into the world of homemade kefir, sauerkraut, or kombucha, the right tools can make all the difference. Enter the Kefirko fermenter – a game-changer for your fermentation journey.
If you’re looking for an easy, efficient, and clean way to ferment your foods at home, the Kefirko fermenter is an investment you’ll definitely want to consider. This handy gadget takes the guesswork out of fermenting and simplifies the whole process. Here are three reasons why the Kefirko fermenter is a must-have in your kitchen!
10 Best Vegetables to Add to Your Veg Ferments for Better Health
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Fermented vegetables have taken the food world by storm, and for good reason. Not only are they bursting with flavour, but they’re also packed with probiotics that are fantastic for your gut health. Plus, they’re versatile, fun to make, and can liven up almost any dish. But did you know that certain vegetables are particularly great for fermentation? Some have natural properties that work wonders for your health when fermented.
If you're new to fermenting or want to up your veggie game, we’ve got you covered. We’ve rounded up the 10 best vegetables to add to your ferments for maximum flavour and health benefits. Let’s get fermenting!
A Beginner’s Guide to Using Fermented Vegetables in the Kitchen
Ever wondered why fermented foods have taken the culinary world by storm? If you’ve been eyeing those colourful jars of pickles, kimchi, and sauerkraut on the supermarket shelf, you’re not alone! Fermented vegetables are not just deliciously tangy and packed with flavour—they’re also loaded with health benefits, and they’re super easy to incorporate into your meals.
How to make Kimchi with your kefirko jar- Video
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Kimchi, a staple food in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings, including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups and stews. Kimchi is full of beta-carotene and other antioxidant compounds that can help reduce the risk of serious health conditions such as stroke, cancer, diabetes, and heart disease. Kimchi is also an excellent source of: Vitamin A. Vitamin C
Want to know how to do it/ Watch our video
Fermented Vegetables: Simple, Delicious and Rich in Probiotics!
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Fermented foods add good bacteria to the gut. This good bacteria helps to do many things like strengthen the immune system and regulate appetite.
Fermented vegetables are a great and tasty way to get a daily dose of probiotics to maintain gut health.
Fermenting veggies is a cheap and tasty way of adding good bacteria too the gut!
Fermentation can also add nutritional value to whatever you ferment. The bacteria produce B vitamins, omega-3 fatty acids, and digestive enzymes not present before fermentation. During fermentation, good bacteria also helps predigest all the vitamins and nutrients in the vegetables themselves, making them more bioavailable to the body. The health payoff of this nutrient boost can be huge.
