This Week’s Nutrition Mystery: Fizzy Vegetables
Ever wondered what causes a cauliflower to become carbonated? Nutrition Diva explains here.
Monica Reinagel, MS, LD/N, CNS
by Monica Reinagel, M.S., L.D./N.
Q. I went on a road trip for a few days and filled my cooler with baggies of chopped veggies—which worked great! By the last day, all my ice had melted and I think the cooler got a little warm. But the veggies still smelled fine so I tossed them in the fridge. Today I took cauliflower and hummus to work but found that the cauliflower had developed a sharp, sort of carbonated taste. I assumed this meant it went bad, and threw the rest of it out. But it left me wondering…do you know what causes a cauliflower to become carbonated?
Answer. Before I answer your question, kudos to you for hitting the road stocked with a cooler full of raw veggies! What a great way to stay on track while traveling! (More tips here: How to Eat Healthy While Traveling.) And, while we’re at it, three cheers for taking hummus and veggies to the office. It would appear that my work here is almost done!
It sounds like your cauliflower exceeded its shelf life. Cut vegetables will keep in 
the fridge for a week or two—although they will be freshest and most nutritious if you eat them up within a couple of days. Out of cool storage, however, they will break down much more quickly, especially if there is some moisture present.
But, as spoilage goes, you got lucky: The fizziness suggests that your cauliflower had actually started to ferment. In other words, it was on its way to becoming sauerkraut! You probably weren’t in any danger—the acid created by the fermentation helps to suppress the growth of harmful microorganisms. In fact, lactic acid fermentation is a traditional method of preserving foods. However, I think you were right to toss them out. Although fermenting vegetables can be fun (and delicious), it’s probably better to attempt it in a more controlled way. Here’s a recipe to try.
For more on the benefits of traditionally fermented foods, see Fermented and Cultured Foods and Are Pickles Good For You?
Pita chips and fresh vegetables from Shutterstock
About the Author
Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes’ most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation’s leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.