If you’ve started your fermentation journey, chances are you know the importance of feeding your body
healthy, nourishing food. It’s even more important when we consider our little ones. Whether your children go
to daycare, kindergarten or school, providing them with food that fuels their body and mind likewise is
essential to support their wellbeing and their overall development.
Packaged treats from the supermarket like yoghurt pottles, muesli bars or cookies may be convenient, but
they are also laden with sugar and other unnecessary ingredients that aren’t beneficial at all. On top of it, what
may seem like a good deal on the shelf, may actually turn out to be a huge waste of money compared to
homemade snacks.
Fermented lunchbox treats are a great way of offering your children healthy options that taste yummy and
give their little bodies everything they need to thrive. Why not try one of the following ideas next time you
prepare your kids’ lunchbox with our quick and easy to use veggie fermentation kits?

Probiotic carrot sticks

Did you know that the original carrot was actually purple until the 17 th century? It wasn’t until William of
Orange that the orange variety was preferably bred. Supporting healthy eyes, teeth and gums and improving
brain functions, carrots are a super healthy and yummy snack also due to their slightly sweet taste. However, if
your kids are sick of plain carrots, try fermenting them and add a bit of flavour. Why not add some garlic, dill or
other herbs that you can easily grow in your own backyard?
Be aware, though. Even if you opt for the more colourful purple or yellow varieties, once they’ve been
fermented, they will all turn orange. This is due to the decrease in the pH-level that occurs during
fermentation. Still, carrots remain a powerhouse when it comes to healthy antioxidants and probiotics.
Fermented carrot sticks can be eaten after about 4 days when the main process has finished. However, it will
take up to 4 weeks for the flavours of the herbs to fully infuse the carrots so it all depends on how tasty your
children like them.

Broccoli stem pickles

Another superfood, broccoli is loaded with vitamins, minerals, fibre and antioxidants. If you’ve only been
eating the broccoli florets, but composting the stems, think again. You’re throwing away an incredible amount
of vitamin C. Just half a cup of broccoli contains more than 3 quarters of your daily intake, so why not use the
whole plant and up your minerals?
Next time you plan on serving broccoli, cut the stems into halves or thirds, peel off the outer layer as this can
get quite tough throughout the fermentation process, and flavour them with garlic or any herb. They will have
a slight radish flavour and your kids will love the crunchy taste.

Spicy green beans

Finger food is great for lunchboxes, and beans have just got the perfect size. They provide your kids with fibre
and proteins, can improve eye health and are beneficial for growing joints. Beans should be a regular part of
your children’s diet as they are not only high in antioxidants, iron and vitamins, they can also lower the risk of
heart disease, diabetes and obesity.
When fermenting beans, remove the stalks and add garlic or herbs such as basil, dill or rosemary and throw in
a few red pepper flakes for little extra kick. Your spicy green beans will take about a week to finish depending
on how strong you and your kids prefer them.

Fermented guacamole

Children love dips, so why not serve up some delicious fermented guacamole with their vegetables? Simply
make up your favourite guacamole recipe, then add about a teaspoon of brine from a fresh sauerkraut
fermentation and let it sit for 18 to 24 hours to ferment at room temperature. Sauerkraut brine is a great
source of salt for guacamole, no need to add table salt to your recipe.

Pickled potato chips

Have you just made a batch of fermented pickles or sauerkraut and are unsure of what to do with the leftover
brine? How about using it to make the best ever home-made potato chips? Simply slice up some potatoes and
soak them in a mix of brine and apple cider vinegar overnight. Pat them dry, fry them up, and put them in a
paper bag with fresh dill and salt. Let your kids shake the lot as much as they want, then place the potato chips
in their lunch boxes for a delicious treat.
If you would like to learn more about fermenting and how to turn your vegetables into healthy lunchbox
treats, simply get in touch with me today.