Fermenting is trendy and for good reason. Actually several reasons: Fermented foods have a longer shelf life. And they are easier to digest and super tasty.
Sauerkraut and kimchi are the best-known fermented vegetables. In fact, however, almost all types of vegetables are suitable for the natural fermentation process. With water, salt and the lactic acid bacteria contained in the vegetables. There are no limits to creativity. The healthy ferments are free of preservatives and full of flavours. So start fermenting now.