Fermented Vegetable Recipes
Updated: Jan 27
Fermented vegetables are loaded with good bacteria that we need to stay healthy. The cultured vegetables contain live enzymes and also enhance the nutrients. One little bite contains millions, maybe even billions of probiotics.
This recipe is a simple and delicious way to incorporate wild edibles into your cultivated fermented vegetables. If you like licorice, you will love this combination. Sweet Cicely is a perennial plant that grows in the woods and thickets. To add to the licorice flavor, Star Anise is used. This lovely herb is both beautiful and medicinal. This recipe calls for using cauliflower, but you can use any vegetable such as carrots, turnips, rutabagas, etc.
½ head cauliflower, cut or broken is bite size pieces
1 clove garlic, whole
¼ cup onion, cut in chunks
Star Anise, 1-2
Sweet Cicely leaves, stems or root
¼ whey from organic yogurt (optional) or cultured vegetable starter (optional)
1-2 Tablespoons of Celtic sea salt
Place the garlic and onion in the bottom of the jar.
Add cauliflower, star anise, and sweet cicely to quart jar, placing so they have a nice appearance. Leave a one-inch empty space at the top of the jar.
Add salt and whey.
Add filtered water to jar, leaving one inch from top.
Cover tightly and let sit on counter at room temperature for about one week, or until fermented.
Store jar in refrigerator or root cellar. This is best if eaten within 3 to 4 months.
About the “Medicinal” Herbs Used in this Recipe…
Star Anise has antibacterial, anti-fungal, and antioxidant qualities. Besides being known for its culinary purposes, this herb is used in Chinese Medicine. It also is said to boost the immune systems. Herbalist Matthew Wood says it is a useful remedy to support the healing of sinus infections.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.