Pickled versus fermented… but what's the difference?
When I started doing research on how to improve my microbiome and get good bacteria back into my gut, pickled veggies were one of the first things to come up. I was so excited to introduce pickled vegetables into my diet and give my biome the boost that it needed, but I didn't have all my facts straight. A real misconception is that pickling is the same as fermentation and that isn't the case. A pickled vegetable get's its sour taste from soaking in vinegar which is a quicker process. While a fermented vegetable get's its sour taste from the actual fermentation and chemical reaction between the vegetables sugars and natural bacteria, thus where the great probiotics come from.
But that isn't to say that pickled veggies aren't still beneficial for you and a great place to start! Sometimes our goals are to simply add more vegetables to our diet or try new ones. This is the perfect easy recipe to get you and your family excited about exploring new vegetables that will pack a sour crunch. Start throwing these on salads and sandwiches and playing around in the kitchen and I'll be back soon to explore full on fermentation.
Ingredients
1 cup of warm water
1 cup rice vinegar
1/4 cup of sugar
1 tbsp salt
3 cloves of garlic
10 small sweet peppers (or 2 bell peppers)
2 yellow squash
Preparation
1. Chop vegetables into bite sized pieces, choosing the shape of your choice.
2. Add vegetables to a sealable jar, then pour water, vinegar, sugar, and salt overtop.
3. Shake jar until combined.
4. Leave in fridge 2-14 days before opening. Enjoy!