20 Best Vegetables For Fermenting (2022 Updated)

I bought this book three years ago and have somehow misplaced when I moved. So I bought it again because it is a valuable reference to have on hand. Excellent description and instructions, with many excellent pictures for guidance.

It is a must have for those who ferment veggies. From asparagus, to zucchini, this book covers it. Instructions are clear , easy to follow and excellent recipes. The Bible for veggie fermentation. Plus it helped me make the easiest and best kimchi ever.

I especially like all the different “recipes” in this book. I have fermented cabbage before, but I’m short on creativity in thinking what else I could ferment. So far, I’ve made two different cabbage ferments, two carrot ferments and an onion ferment.

They turned out lovely. I plan on trying many more, to help boost my immune system through my gut.

This has clear instructions (with pictures!) of all types of fermenting and has lots of different recipes to try. There is a section with step by step, then each recipe references which method is used.

There is info about the science behind fermenting, tools of the trade, and even interesting ways to incorporate it into your diet (besides just the kraut on a dog type stuff) I really like it. Have one batch in the works already.

Extremely disappointed in this kit. The provided airlock does not fit into the lid with the hole + plastic grommet: the airlock is very slightly too large for the bottom to fit through the hole. Ordered 2 of these and one of the kits now has a broken grommet with an airlock inserted and the other kit has a broken airlock – the airlock broke while trying to insert it into the hole.

Save your money and buy items separately.

I had been researching different containers for making cultured/fermented veggies and came across this little gem. I am only making them for myself, didn’t know if I would like them and have limited refrigerator space for storing them once done so this fit the bill perfectly! It was probably a combination of this jar and how the top works and beginner’s luck, but my first batch came out great! I have no complaints what so ever and I will say to those of you who thought the weights are too light – they are.

Many of the articles I read about the process said to save a couple of large cabbage leaves from the outside of the cabbage and place those on top of the veggies/ brine, tucking them down around the veggies and pushing until the brine came up over.

I just added more brine – which by the way, was just my normal raw veggie juice that I make to drink mixed with 6 probiotic capsules that I take daily, opened up and stired in – to cover, assembled the top, wrapped the jar in a towel and put it near a heater in my house for 6 days.

When I checked it, there was no mold and it smelled right. The first bite was kind of a shock but by the second bite, I really liked the tangy crispness of the cabbage, beets, and carrots. The reason I am making them in the first place is for the probiotics and healthy gut factors.

So, I HIGHLY RECOMMEND this unit to anyone who only wants smallish batches of something fermented. The amount it made is lasting me weeks but I am looking forward to making more! Thank you for a GREAT PRODUCT!!!.

I was really hoping this would be a simple way to produce my own sauerkraut, but it’s been worthless so far. I’ve tried it at least four times, and seem to get the same result. mold and slime on the top.

I’ve made sure that all of the contents are submerged in water. After 3 or 4 days, mold and slime forms on the surface. You should NOT have to slough off moldy or slimy material every couple of days.

While the setup instructions seem to be clear, having detailed illustrations or photos would make a huge difference. The company’s website isn’t any help either, and does not have the specific videos mentioned in the instructions.

It’s possible I’m doing something wrong, but after more than one failure, you start to wonder if there’s a manufacturing defect. VERY disappointing.

I have been into fermented foods for a while. It isnt always easy to find it raw, which is the whole point of eating sauerkraut. Once it is pasteurised, it loses the all-important bacteria and microorganisms, which are so beneficial.

Of course, you still get the fibre and the taste, but its not the same. This met both my taste and freshness expectations, was shipped promptly, arrived safely and was consumed in no time :). Thank you very much!!!.

Great flavor and very healthy to eat. I choose to eat it before breakfast to get a great dose of antibiotics.

This stuff tastes okay but it’s chewy. Go for it if that’s your thing. I prefer crunchy.

Great book with a lot of good information on fermentation. Very unusual recipes. Goes further into fermentation than just sauerkraut, bread and pickles. Highly recommend if you are an avid fermenter.

Since this book arrived I’ve been reading it and getting excited about fermentation of food, having never done this sort of thing before. The information is quite amazing, the tips are very helpful. Pictures are great and helpful.

After one week I have 4 different lacto projects under way, my dining table is a bit crowded, but a lot of fun to watch.

I am not sure what I can say about this book that hasn’t been already said. This really brings an eye opening perspective to one of the oldest techniques in history. Fermentation will make you a better cook and chef.

This jar set is a life saver. I tried fermenting earlier in the summer and it was quite a struggle to keep the food submerged for 5-7 days (as my recipe called for). The glass weight works perfectly.

It keeps everything submerged allowing the fermentation process to work. I bought 3 to allow a larger batch for my hot sauce. It turned out perfect!.

This Tall, Straight Jar is The Ticket! Great for double stacking our pickling cukes and leaving enough Head Space. We love to make Full-Sour pickles, and this combo is perfect to help us to make a perfect batch every time.

I bought this as a gift for my wife knowing she loves probiotic foods. We watched a few videos online to get started and then jumped right in to making sauerkraut. The process was very easy and the jar worked exactly as intended.

The outcome was absolutely delicious, after only a few days of fermentation.

Every time I open Sharon Flynn’s book ‘FERMENT for GOOD’ I learn something new. This book would be the book I would recommend to buy FIRST on your Fermentation Journey. I find the information easy to consume & remember.

Plus I have had more success with correcting ‘mishaps’ that happen, for example water kefir grains that won’t grow & multiply or ferment, than with any of my other books on the subject. Sharon comes up with some innovative ways of using ferments that I would never have thought of.

Water kefir grains using Sharon’s method multiply like blazers. I do share excess but just found out you can do other things with scobies other than produce fizzy drinks or share. A ‘Must Have’ book.

Buy it.

This book was recommended to me by a friend, and I am so happy with it. It has loads of information for the budding fermenter. It is my go to reference when fermenting

The book gets you excited about the prospects of doing your own fermenting. The step by step instructions are easy to follow and you cant help but get swept up in the writers passions and enthusiasm.

This juice is fermented not brine cured. I enjoy good flavor, I certainly would buy this by the gallons. Its too expensive; $12 for this little bottle? Id easily swap this for iced teas!

This sauerkraut juice is delicious, not as salty as commercial krauts. I like to drink about 4 ounces straight. Its also very good mixed with tomato juice, or V8, or Clamato. It gives a nice kick to non-alcoholic Bloody Mary, makes it taste like theres vodka there but of course there is none.

I love the taste of this and love that it is so healthy for good gut bacteria, it is also works like a laxative for me. I add it to my green smoothies and drink it straight sometimes

Just what i need to make healthy probiotics. Product is well designed. They thought of everything. I bought 2 sets as we eat sauerkraut /kimchi every day instead of taking pills. Have you considered making bigger jars? The Korean plastic kimchi container i used where 2 litters, but they smell strongly.

Can’t keep them in the kitchen !!!.

Quite expeneive but will see how they are after several usages

TranslateShow in original languageHabe damit 600g Rotkohlkimchi gemacht. konnte alles gut in die die 2 Behälter füllen. Die mitgelieferte Zange finde ich sehr praktisch. Die beiden Behälter am besten mit einer Unterlage ins Gestell stellen, da falls es anfängt zu gären Flüssigkeit oben auslaufen kann.

Die Fermentiergläser sind hübsch und passen gut ins Gestell. Würde ich wieder kaufen.

This kit mostly works really well and is of high quality. The stainless steel bands are kind of amusing/frustrating in trying to find what they will or won’t fit. Some green band jars like my Perfit Utility will fit perfectly but some other green band jars won’t.

Then some gold band jars will fit perfectly but my Balls won’t. The Ball Special do work though, it’s just the other Ball wide mouths I’ve got that don’t fit. Overall I’d say this is worth the price and I’ll probably buy another, unless I can pick up the lids and weights individually for cheaper.

The glass weights and the airlock lids are of nice quality. The stainless bands aren’t so great, they fit Ball jars but the thread match isn’t nice. They can’t really be screwed onto Agee/Perfit jars.

When I want to use the airlocks for Agee jars I’ll just use one of my non-stainless bands instead so function isn’t really compromised. Would have given 5 stars if the screw bands had nicer threads and screwed on better.

The parcel arrived quickly as usual. This kit provides exactly what I had been looking for in making Sauerkraut. Using saucers or jars weighted down is clumsy, and then to have a tea towel wrapped around the top of fermenting jar to keep bugs out whilst letting fermentation gases out was not ideal.

This kit provides glass weights which are so easy to use plus an air lid with airlock which is so efficient.

The book has everything you need to understand –“Sauerkraut”. The book is easy to read, has beautiful colored photos, gives a brief history of fermenting, how to make fermented foods and wonderful recepies plus the medical benefits of eating fermented foods.

It’s a keeper in my kitchen preserving library.

I was researching “bacterial fermentations” as opposed to the normal yeast ferementations we see while making beer. I saw this book, read a few excerpts, and new I had to have it. If ever I were distracted by a shiny object this was the time.

The book goes into detail about Lactobacillus fermentations and about a number of interesting health claims using cabbage poultices and raw sauerkraut. It goes into greater detail about properly making sauerkraut and other such fermented products.

I look forward to trying it, once I get the right crock. As with yeast fermentations there are tricks to the trade, and some real curiousities occur during the fermentation cycle since there is yeast present on the cabbage leaf surface, there are stages of fermentation, but in the long run it becomes an anaerobic process dominated by lactobacillus.

Temperature requirements and time are well reviewed. I used to only know that as a youth i thought the smells were horrible. They were all over the section of town (Corning, NY) where my grandmother , and all other emigrated Eastern Europeans lived.

As an adult I have come to appreciate the aroma of a good sauerkraut making process!. Great book, nice detail!I think it will help make good sauerkraut and interesting neighbor relations!.

I am trying my hand at making sauerkraut at home and this book is pretty informative

I learned from one of donna’s seminars that l-rhamnosis, the primary probiotic in this veggie starter culture, is a master probiotic that signals other probiotics to do good things. Also, l-rhamnosis reduces histamine.

I have mast cell activation/histamine intolerance. I’ve been eating my first batch of fermented veggies for about ten days. I have been able to tolerate some citrus, a small amount of alcohol and left overs that are a few hours old.

That’s pretty good for just ten days of use. I am looking forward to beIng able to add a wider variety of foods back into my diet. This culture is definitely helping with that.

Makes great veggies. I use it with cabbage, peppers, and carrot’s most often, but have had success with other variations as well. Highly recommended as a great way to ferment your own foods.

WE HAVE BEEN SERVING CULTURED VEGETABLES, KEIFIR AND BRAVO YOGURT AT OUR GROUP TRIAINING HOME FOR YEARS AND THE CLIENTS REFLECT THIS IN THEIR WONDERFUL HEALTH. WHEN STAFF START TO GET SICK THEY TAKE THE CULTURE HOME TO GET WELL FASTER.

gREAT COMPANY AND GREAT CULTURE! BARBARA VOLIN OF P. A. M. GROUP TRAINING HOME.

If one of your requirements of sauerkraut is that it is probiotic, this sauerkraut is not. From that perspective, this would rate only a one-star. A Vitacost customer brought this to our attention, commenting that the pasteurization process for Edan Sauerkraut is difficult to locate on Eden’s website.

It is. difficult to locate. We had to literally contact Eden to confirm this fact since we were unable to easily locate any references to pasteurization, even with a great deal of effort. While we have for a long time strived to support U.

S. made products, especially produce grown and processed in the U. S. (like Eden), we cannot do so with Eden Sauerkraut due to its lack of probiotics. Further, having purchased Eden Sauerkraut for the past three years, we were dismayed and disappointed when it was brought to our attention by a customer that Eden uses pasteurization (destroys probiotics) with their sauerkraut and, more so, that Eden does not make this process (sauerkraut pasteurization) obvious, evident or very apparent under the product details, While this is good sauerkraut, we have chosen to go with the sauerkraut that same aforementioned customer referred others to, Sonoma Brinery Probiotic Sauerkraut.

That sauerkraut’s price is much higher, but we don’t consider it to be expensive or costly, considering its excellent taste and the benefits of real probiotics. So, why the high four-star rating for Eden? Well, if probiotic sauerkraut is NOT a requirement for your diet, again, Eden Sauerkraut is very good sauerkraut, grown and processed in the U.

S. , very rare.

My mom and dad used to make their own sauerkraut. They had a shredder board approx. 5 ft. long, a wooden barrel, a board to put on top and a heavy rock to weigh everything down. In the fall, they would go to a local farm and buy a lot of cabbage and then proceed to make sauerkraut.

I’ve tried and tried to find something that comes close to that taste with no success. until I discovered Eden Foods organic sauerkraut. Thanks for the memories!.

OK, yes it costs a little more than the standard sauerkraut you get at the grocery store in the plastic bag, but it tastes amazing, is in a glass jar (that is a big plus) and is organic. so glad I found this product.

Will be buying it more often and consistently.

I absolutely do know that sauerkraut is fermented, but it should NOT taste like bad kitchen wine! This smelled so alcoholic when I opened it that I nearly threw it out without a taste, based on the smell alone, but I paid so much for it that seemed like a stupid idea.

wish I’d have gone with it instead of putting a single bit of this in my mouth! I bought this because i though the novelty of the carrot and beet would be a nice difference paired with some really meaty smoked sausages.

now I’m going in a completely different direction with my dinner plans, at the last minute. Booo!.

I love this product and I also love the cabbage and garlic variety. Beets, carrots, red cabbage combine to be a perfect accompaniment to a vegan hot dog, with brown spicy mustard on a tortilla. It is tart, tangy, juicy, crunchy, really good.

Thanks for making this naturally fermented food. I appreciate the taste, and my gut will appreciate the probiotics!.

I suffered from Ulcers and was told by my doctor to eat kraut at least once a day to improve my digestion. Found the beet kraut on vacation and was thrilled with the results. It has REALLY improve my situation, its delicious and I can order on line or get at Kroger.

Win Win for me. Thank you Cleveland Kitchen.

This book has excellent information for regaining your health naturally! It is easy to read and well organized. I really like the way the author writes. She shares a lot of personal experiences and gives excellent information on background studies and research that has been done to support the value of cultered foods.

I highly recommend it!!.

Should we all read, understand, and be nutritionally guided by the dietary health greaned from this awesome book, there will be a healthier population, and less sickness for health systems having to address.

Keith.

Love the book,very easy to follow as I am fairly new to it. I refer to the book often and is self explanatory. I like the pictures too very nicely done.

This is 16oz? Oh boy, it looks more like 6 oz! This jar is smaller than my VCO jar which reads 14 oz and is much taller. Eden sauerkraut says 18 oz and is at least double the size of this. Too expensive for the small amount you get.

That’s nick 1 star. Nick 2 more stars for taste: it is way too sour and tangy, and for this: after 2 bites, it caused a gastric reaction. I just don’t know about this. That’s not a food I want to store.

It’s ok for just a bite but mixed with meat, and is less sour when it is cooked/warmed up. Not impressed. Too small, too expensive and too sour/tangy.

The taste is exactly like the sauerkraut I grew up: tart and tangy. Someone complained about too much water? The water rises to the top but this little jar is packed with ‘kraut. As you go down you see how densely it is packed.

I order several jars every few weeks to always have on hand. It’s a great product.

It is wonderful to find a good priced commercial Sauerkraut that is not just “pickled cabbage”. Most Sauerkraut on grocery shelves is made by soaking cabbage in vinegar and salt, which is not the traditional way.

This is fermented cabbage, which is the proper way. ***Note about Probiotic content, Woodstock make no claims on their packaging that their Sauerkraut contains probiotics, nor do the even suggest it.

If you were expecting this to contain probiotics, no offense, but you probably don’t know how to look for foods/supplements which contain live probiotics. There is zero mention on this packaging, and nothing in the description even suggest tat it does, if you assumed, you shouldn’t blame the manufacture, they offer a very clear list of ingredients.

Cabbage, slat, and water is all they say it contains.

I bought this book last year and thought the recipes were very good. Learned a lot about fermenting from this book. I just bought another for my daughter. She likes it a lot.

Excellent beginning book. Lots of step-by-step pictures and clear, easy to follow instructions. Recipes are tasty! Truly a classic in the fermentation/preserving category

Just what you need to really understand food preservation with live cultures. Something hansy for people on GAPS and Paleo Diets.

This was not my first time making cultured veggies but it was my first time using the CV Kit. The end product of green and red cabbage onion and Apple came out sooo good. Great flavor! And I know with the added ancient minerals, prebiotics and probiotics That I’m getting even more nutrition in every bite compared to my previous batches without the good stuff.

It really helps me stick to my body ecology diet too. I’ve always had issues with IBS but having these cultured veggies with pretty much every meal, I’ve noticed a tremendous improvement in my digestion and have fewer bouts of IBS.

I made the Our Favorite Beginners Fermented Veggie Recipe Version 1 and the Green Cabbage, Kale, Onion and Fennel Blend from the Body Ecology Living Cookbook, and both are fantastic! I’ve been making fermented vegetables for years, but the recipes and the method recommended by Body Ecology yielded the best fermented veggies I’ve ever made! I do notice that my digestion is better and they help to curb cravings.

I’ll definitely continue using these products, and will try the Kefir Starter next!.

I recently made my first batch of cultured veggies and they turned out great! I love the eco bloom in other beverages as well and the minerals! When my veggies were done fermenting they were almost carbonated! Its alive! Absolutely delicious like sauerkraut on steroids! Thank you to Donna for changing peoples lives with such wonderful products! You will not be disappointed if you purchase this kit!.

The original old sauerkraut in jars was delicious. It did not have vinegar and were aged for 5-6 weeks like “Old-fashioned” sauerkraut should be. The new jars don’t taste or smell right. They added sulphites as a preservative, which can cause problems for those with allergies.

It makes it bitter tasting. Remember to drain the sauerkraut and rinse the extra salt and preservatives off before using. Otherwise, it is more bitter. Add a little onion flakes when cooking with a pork roast to help enhance the flavor.

A tip on opening the jars. use a bottle cap opener to release the pressure lightly from the side. Then the jar opens easily.

Cooked this dish using the VLASIC sauerkraut for the first time yesterday and was VERY pleasantly surprised. after reading some of the one star comments. The sauerkraut was “JUST RIGHT”!! Not too tart, not too salty, really tender, juicy and DELICIOUS.

(I did RINSE the kraut before cooking and added a peeled apple. ).

Vlasic makes the best sauerkraut. As a Czech woman, I’ve tried sauerkraut, believe me! This product retains a crispness that the others don’t. Other brands are soggy and limp. You don’t want that in your dumplings and kraut, do you!.

I wish I had come across this book when I first started fermenting. I find it brilliant. It answers all the questions I couldn’t find answers to. I wish I lived near Holly in Australia!

This is a beautiful book, lovely pictures with lots of info. I can’t wait to unpack my kitchen stuff ( new house) and start making!

Has all the processes of fermenting I was expecting, and instructions are easy to follow. Good background and related information to make me feel informed and confident to have a go! Beautifully photographed and styled.

Thé fermentation kit arrived promptly and was exactly as shown. Using it was a breeze and it made the whole process so much easier, the Pickle Packer is very helpful for both pounding if you’re making sauerkraut and packing the ingredients into jars.

It’s also very easy to clean, the Pickle Pipes go in the dishwasher and it’s very convenient to store in its presentation box. There’s also a useful recipe booklet.

In order to heal myself, I embarked on a giant life-style change. Fermentation is part of that change so I’ve done my homework. I also bought a few fermentation appliances that ended up being a little complicated.

Then I found NourishmeOrganics. These Pickle Pipe Jars make it all so much easier, and so much more fun to do. I find I am totally inspired and beautifully persuaded to get the next batch started. Buy enough to get a steady but comfortable rotation going and something will happen to your soul too.

I didn’t see anything in the original ad for these but they appear to have come with a permanent smile. It found me and I’ve been wearing it ever since. Warning. the ease of these are destined to please.

I purchased two kits – one for myself and one for my sister’s birthday present. The quality of the products is very high, and they’re presented so beautifully that it will make the perfect gift! She’s a relatively new mum so the ‘set and forget’ approach will make fermenting really achievable for her.

The kit is so comprehensive and the booklet so easy to navigate that you feel like you can get into it immediately without having to do lots of preparation or other research. I’m really excited to get started!.