BDL

Burn boldly with our new Metabolism Super Bar, available for preorder now

Burn boldly with our new Metabolism Super Bar

Available for preorder now

Burn boldly with our new Metabolism Super Bar, available for preorder now

Burn boldly with our new Metabolism Super Bar

Available for preorder now

Food waste—which accounts for up to 40% of the food supply in the U.S.—is always something to be avoided, but the issue is particularly relevant during this time of limiting our trips to the grocery store and taking a critical eye to what we actually need (hint: that’s likely not 100 rolls of toilet paper). 

These homebound days have many craving a domestic project. Instagram, we see your bountiful loaves of bread and raise you tangy, crisp, nutrient-rich fermented vegetables—a downtime endeavor with a nod to sustainability. This DIY method truly checks all the boxes: it prevents waste by extending the shelf life of fresh produce, whether you overbought in a moment of panic or have some veggies languishing in the fridge on the brink of spoilage, and is an easy way to up your intake of gut-friendly probiotics, which will support your all-important immune system and improve digestion.

Ingredients:

  • 4 cups of fresh, peeled vegetables, diced into chunks roughly the same size (for even fermentation). We like radishes, asparagus, peppers, broccoli, beets, and green beans, but use whatever you have
  • 4 cups of filtered water
  • 2 tablespoons sea salt
  • Seasonings: garlic, dill, red chili flakes, basil, oregano, fennel—whatever you have on hand

Directions:

  1. Fill a wide-mouth jar with cut vegetables, leaving about an inch of room at the top.
  2. Add the seasonings of your choice.
  3. In a separate bowl, mix the water and salt until the salt has completely dissolved.
  4. Pour the water-and-salt mixture (brine) into the mason jar, covering the vegetables.
  5. Place a fermentation weight (or a dish or smaller jar) within the jar of vegetables, to weigh everything down and keep it submerged.
  6. Cover the jars with something breathable, like a coffee filter and a rubber band, or several layers of cheesecloth.
  7. Leave your vegetables to ferment for two to three days, ideally in a space that is 70-75 degrees F. Check daily to make sure that the vegetables are below the brine.
  8. By day two or three, taste-test one vegetable. Once the flavor is to your liking, place an air-tight seal on the jar, remove the weight, and place the jar in the fridge. Use it as a topping on salads, sandwiches, grain bowls, pasta, or enjoy straight from the jar. 

 

More ways to keep busy:

How to Feel Better

The Guide to Living Orgasmically

A Podcast For Every Mood

Dishes To Feed Every Craving

Filed Under: Recipes

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