Preserve your own vegetables! Symbiota Fermented Vegetable Kit gives you the opportunity to quickly, safely and easily make probiotic-rich fermented foods at home. Fermented foods are important for improving gut health to feel your best. Make yummy fermented vegetables without sugars, vinegar, heat treatments, and nasties. Make your own preserved vegetable loaded with all the nutrition and probiotic bacteria your gut loves! How do I ferment my own vegetables? This fermented vegetable kit is ideal for those quicker ferments of approx 2 weeks. On the other hand, longer ferments such as sauerkraut 2+ weeks are better suited to our ceramic fermentation crocks as they provide a more stable environment for bacteria to multiply over longer periods of time. To ferment your own vegetables, you simply chop up your veg, add them to your preserving jar, add salt and spice (supplied) and non-chlorinated water. Place your airlock lid on your jar to minimize any oxygen and leave to ferment for +-2 weeks at room temperature. The longer you leave your ferment, the tangier it will be. Why ferment your own vegetables? This kit is perfect to get started making your own fermented vegetable or as a healthy gift for anyone keen to improve their health Fermented vegetables are high in prebiotic and probiotic bacteria Improves digestion Improves gut health and immune system support Economic way to preserve foods Lacto-fermentation creates new flavors Rich in nutrients What does my fermented vegetable kit include? 1 Litre Symbiota glass preserving jar and stainless steel closures (no rust stainless steel band and seal) 1 Glass fermentation weight 1 Silicone one-way air-lock lid for the best results 1 Pouch of Himalayan salt to get you started on your first few batches 1 Pouch of Symbiota veg spice mix to get you started on your first few batches Instructions, recipes and one-to-one support via phone or email. Click here to watch the unboxing ****Note: Please use an urban address where possible. Live cultures are couriered out on Mondays & Tuesdays to avoid delays.
