How am I supposed to eat fermented veggies?

[Lirazel]

Like, how much is a serving?  Do I eat it in the same bite with other foods (like sauerkraut on a brat or salsa on chips) or just plain on it's own?  I'm interested in trying to make some homemade sauerkraut and probably ginger carrots, but I don't know how to eat them!  I really want to get fermented foods into my diet, but I don't know the right way to put them in my mouth!  I feel so silly having to ask!

[CherryBomb]

I'm not positive, I just eat a tablespoon or two with dinner.

[healthybeet]

Homemade sauerkraut, if you make it right, is very tasty by itself as an appetizer, or a side with other foods. Mix grated carrots and whole cranberries with cabbage, when you make it.

Once it's ready, we like to make an appetizer by adding a chopped raw onion and a bit of oil  (olive, vegetable or sunflower). Toss and enjoy.

[mama1219]

Eat them daily with food so the benficial probiotics can populate your digestive tract.  Eating prebiotics, like those found in fruits and vegetables, can help maintain healthy levels of probiotics in the body.  Two or three tablespoons with a meal should be good.  Saurkaut, kimchee, real pickled/fermented veggies, kombucha-all good options.

Hope this helps!

[herent]

I usually just have a little saurkraut with dinner as a side like PP said about 3 tbs.  If saurkraut doesn't compliment what I'm eating usually just a cup of Kombucha works then.

[IsaFrench]

Lirazel, don't feel silly ... I've been wondering exactly the same thing = thanks for asking & thanks for all PPs for your replies !

[saratc]

We eat a tbsp or so with every meal. As pp said, you can just eat it with the food as a condiment. Doesn't really matter if it's in the same bite or not as other food. Just don't put it into or on top of very hot foods so you don't kill the probiotics.

We have a huge assortment of different ferments so there's always something to go with every meal. We've been part of a CSA for the last 3 years and I tend to ferment anything I can't use up or don't know what to do with. Some of the ferments that are currently in my fridge: pickles (spears, chips, whole), fermented cauliflower, sauerkraut, fermented turnips, fermented radishes, fermented eggplant, fermented salsa. I've also done: baby bok choy, kohlrabi, beets, summer squash. I make different flavors by adding different spices and also sometimes add garlic and/or onions.

[Ravenlunatic]

Saratc you sound like my hero... do you have any favorite recipe sites or blogs to help me know the correct proportions of spice, veg and salt.  My ferments are whey free.  Summer squash?  really?  I'm so excited.  I just started fermenting mid last summer.