Fermented Vegetables
Fermented vegetables - Balm for the intestines
Healthy, because
Even smarter
Nutritional values
White cabbage is a real vitamin C miracle. This micronutrient strengthens our defenses and prevents colds.
Fermented vegetables - stored in a cool and dark place - remain fresh for up to three months. Since the vegetables are not heated during fermentation, the nutrients are retained as far as possible. The fermentation process produces lactic acid bacteria, which have a positive effect on intestinal flora and health.
(Percentage of daily recommendation)
| Calorie | 15 cal. | (1 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 141 mg | (4 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 1 beet
- 12 ozs Green cabbage
- 8 dried allspice berries
- ½ tsp black peppercorns
- 4 bay leaves
- Sea salt
Kitchen utensils
Preparation steps
Peel onions, halve and cut into strips. Clean carrots, beet and cabbage, wash and also cut into strips. Layer everything alternately with spices and bay leaves in a large fermentation vessel, leaving 1-inch free at the top to the edge of the vessel.
Mix 3 Tbsp sea salt with 1.5 liters water to make a brine and then pour the brine over the vegetables until they are completely covered. Press the vegetables under the brine and weigh them down with a smaller container, for example an inverted bowl. Close the fermenting vessel and leave at room temperature for at least 5 days, better about 2 weeks, but not in direct sunlight.
Then transfer fermented vegetables into 2 sterile jars.
