Fermenting at home: healthy pickles from purple cabbage

Fermentation is one of the oldest and most gentle preservation methods, which not only extends the shelf life of vegetables but also positively affects their nutritional values. Purple cabbage is particularly suitable for this technology, as it has a high content of vitamin C, antioxidants, and minerals. Due to its intense color and fresh, tangy taste, it is also versatile from a gastronomic point of view. Homemade fermentation can be carried out without special tools, making it easy to apply in small farms and households. During the fermentation of purple cabbage, naturally present lactic acid bacteria proliferate. These microorganisms convert the sugar content of the vegetable into lactic acid in an oxygen-poor environment, which lowers the pH and inhibits the proliferation of spoilage bacteria. It is important to emphasize that it is not the salt itself that preserves, but the fermentation process that creates the necessary conditions. One key to successful fermentation is the ...