Real World Gardener Fermenting Vegetables on The Good Earth

May 22nd, 2015

REAL WORLD GARDENER Wed. 5pm 2RRR 88.5fm Sydney, streaming live at and Across Australia on the Community Radio Network.<?xml:namespace prefix = "o" />


Real World Gardener is funded by the Community Broadcasting Foundation (CBF).

The complete CRN edition of RWG is available on , just click on 2RRR to find this week’s edition. The new theme is sung by Harry Hughes from his album Songs of the Garden. You can hear samples of the album from the website


with Margaret Mossakowska from

Some people who have you believe that fermenting veggies is something new and trendy. They’re even calling it the “Art of Fermentation.”

Ingredients for fermenting

Before stoves and refrigerators, fermenting veggies allowed people to preserve food in a nutritional and safe way.

Think foods such as cheese, yogurt, sauerkraut, kimchee, olives, salami, jerky and even bread. And think beverages such as wine and beer, not to mention coffee and hot chocolate. All of these — and many more — are examples of fermented foods.

Well, really, it’s been done for thousands of years and is just going through a revival.


Fermenting vegetables is the new ‘in’thing because it’s a “live food, because they contain “living bacteria,” that in turn helps digest other foods in the digestive tract.

Fermented foods have a natural tart flavour because the sugars and carbohydrates have been broken down and used up during fermentation.

In the case of vegetables, they’re more digestible than raw ones and just about any raw vegetable can be safely fermented at home, if done properly.

Kim Chee preserves

Why not start with cabbage, daikon radishes, turnips, parsnips, cucumbers, okra, string beans and green tomatoes, as they’re good candidates for fermentation.

Margaret's Kimchee recipe

Red cabbage

Black Spanish radish


Salt the grated  and finely sliced veggies first and leave overnight.

Next day,

add slush made from onions garlic, chilli and ginger and pulverised in a food processer.

All you need to do now is put them in a crock or sterilised jars.

If you have any questions about fermenting vegetables from your garden, why not write in to or write in to 2RRR P.O. Box 644 Gladesville NSW 1675.

Podbean App

Play this podcast on Podbean App