The book Wild Fermentation is very helpful for teaching you how to ferment foods

I eat tons of sauerkraut, plus Sally Fallon's gingered carrots from Nourishing Traditions. I just made this, which I am so excited about.

Hi Brad, fermented vegetables are great. They really made a big difference in my digestion and subjectively, nutrient absorption.

Here's where to start out:

• The Healthy Home Economist: This is a great site for learning about how to make fermented foods and fermented beverages. The videos make it really easy to understand. Some of my favorites are beet kvass and water kefir.

• Nourishing Traditions: This is just a great cookbook and nutrition book overall, has lots of fermentation recipes.

• Wild Fermentation: Similar to nourishing traditions, but ALL about fermentation.

I have a link to some of the fermentation recipes I've used here: Adventures w/ Fermented Foods.

One thing to be aware of is that eating cruciferous vegetables raw (even fermented ones) such as kimchi and sauerkraut is a significant source of goitrogens, so use them as a condiment instead of a main dish.

TS

I've been getting lazy about fermented veggies, but here are some recipes I've used a few times, without fail: http://wholefoodusa.wordpress.com/2009/03/26/better-than-raw-sauerkraut-and-kimchee/

There's also a book called Wild Fermentation by the same guy that has the above blog called Wild Fermentation. It gets into cheeses and breads, but has a good sized section about veggies.

We might be trying some homemade paleo sauerkraut soon.