4 Serves
98 Mins
9 g
22 g
8 g
Prepare the fermented vegetables by chopping them into uniform bite-sized pieces on a cutting board using a chef's knife.
Ingredients, vitamins, and health benefits
Assorted Vegetables
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Vitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
310 mg / 4,700 mgSodium
683 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium heat.
Add the chopped onion and minced garlic to the pan, sautéing until fragrant and translucent.
Incorporate the prepared fermented vegetables into the pan and cook, stirring occasionally, until they are heated through and have developed a slightly caramelized texture.
Season the mixture with salt and black pepper to taste, then serve immediately while hot.
Olive Oil
Onion
Garlic
Salt
Black Pepper
Vitamin A
53 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
310 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
12
g42
g16
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgAlcohol
0 g