Lacto fermented vegetable pickles are some of the healthiest things you can eat. I’m not talking about the pickles you find in the supermarket which are basically made by putting veggies into vinegar. Real pickles are made with an age-old process called lacto fermentation which not only allows you to preserve foods, but proliferate healthy bacteria.
I live in Eastern Europe where you can almost always find this funny stem vegetable called kohlrabi. It can be eaten raw or cooked but, honestly, I find the taste a bit bland and boring. It does have a really nice crunch to it, is a good source of many vitamins and minerals, and is very refreshing because of its high water content inside. I was trying to figure out something to do with kohlrabi when it dawned on me: pickled kohlrabi!
We’ve been hearing a lot about fermentation recently, and for a good reason. Fermented foods are linked to a slew of health benefits ranging from improving digestion to providing the body with important nutrients.