10 Best Fruits And Vegetables To Lacto-Ferment

Cabbage

Perfect for making sauerkraut, cabbage is rich in nutrients and ferments well due to its high water content.

Cucumbers:

Ideal for making pickles, cucumbers are crisp and refreshing when lacto-fermented.

Carrots:

Carrots add a sweet and earthy flavor to ferments. They're often combined with other vegetables.

Bell Peppers:

Colorful and versatile, bell peppers can be fermented alone or as part of a mixed vegetable ferment.

Radishes:

These add a peppery kick and vibrant color to ferments. They can be sliced or grated for different textures.

Beets:

Lacto-fermented beets are not only tasty but also bring a beautiful color to your fermenting jars.

Green Beans:

Crisp and slightly sweet, green beans are excellent for pickling and can be combined with dill for added flavor.

Apples:

While not a vegetable, apples add a touch of sweetness to ferments. They work well in chutneys or mixed vegetable ferments.

Ginger:

A powerful root with a unique flavor, ginger can be added to vegetable ferments or used to make ginger beer.

Garlic:

Adding cloves of garlic to your lacto-fermentation provides a robust flavor, and fermented garlic can be used in various dishes.

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