Fermented vegetables

I am not exactly sure what took us so long to try to ferment our vegetables ourselves. Doing this is one way to ensure daily probiotic intake for you and your family.

When in Seattle last month, we had pickled peppers that tasted amazing. Crunchy, lightly salty and fresh was a whole new experience.

So we found a recipe at Whole Life Nutrition Kitchen and tried it. The result was fabulous. The kids ate the cabbage, cauliflower and carrots we made with dill until their plates were spotless. I used them on my eggs the next morning.

So like all good nutrition finds, we're taking it up a notch. We're using our own pickles and adding chili pepper to another batch. The perfect solution to a great harvest from your garden or Farmer's Market. Enjoy.

Have you fermented veggies? Please share your story in the comments section.

Contributed by:

Dr. Jeffrey Gladd


Dr. Jeffrey Gladd graduated from Indiana University School of Medicine in 2001. He then went on to train in family medicine...

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Dr. Jeffrey Gladd
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