Fermented Vegetables: Root Vegetables

By Michael O'Brien
September/October 2003
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Fermented Russian Sauerkraut, Cucumbers and Root Vegetables provide digestion-enhancing enzymes in a tasty, colorful package.
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Makes 1 quart

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  • 2 cups beets, carrots, turnips, etc., peeled and chopped
  • 1 cup sliced onion
  • 1 clove garlic, sliced
  • 1 tablespoon horseradish root, sliced
  • 1 teaspoon mustard seed
  • 1 bay leaf
  • 2 raspberry leaves
  • 2 tablespoons whey
  • Salt water to cover (1 tablespoon salt per quart of water)
  1. Combine vegetables, spices and whey in a large bowl. Gradually add mixture to the crock. Add weighting stones and push down firmly.
  2. Top off with sterile, chlorine-free salt water to cover stones by 1 inch. Ferment 6 weeks at temperatures recommended above.

Michael O’Brien is studying biochemistry at Colorado State University. Previously an electrical engineer, he now operates a “dryland” landscaping company and also enjoys organic gardening. His goal is to understand and promote healthy lifestyles.

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