Fermented Vegetable Socca

by Lori and Michelle on January 30, 2011

Okay, so remember the other day we showed how we are making fermented veggies again. Well naturally we were making us some socca.

One twin thought, umm, lets try having some fermented veggies with it .


Other twin said: You know what would be even better, putting the fermented veggies in the socca.

So we present you with…

Fermented Veggie Socca


Place all ingredients into Vitamix blender and blend. Pour batter into hot oiled pan and either bake or make on skillet.


This was delicious as always. Loved the flavor the fermented veggies gave this garbanzo bean flatbread. We usually enjoy our fermented veggies in the raw form, but this was a nice change. Good for someone who does not really enjoy the taste of fermented foods. This way you can still get some of the benefits.

This past week as we have been enjoying more fermented foods once a day we have noticed great improvements in our digestion and success in the bathroom πŸ˜‰ Got to love good bacteria!

Have a great Sunday! We hope to do a hot yoga class this afternoon.

Till next time,

Pure2raw twins

{ 27 comments… read them below or add one }

Natalia - a side of simple January 30, 2011 at 10:07 am

I’ve never tried fermented veggies OR socca, but this recipe looks like the perfect combination to get my heart skipping a beat in-love. You’ve never led me astray before with your recipes πŸ˜‰ Thanks girls!

Pure2 January 30, 2011 at 10:16 am

Aww thanks Natalia :) xoxo

Jennifer and Jaclyn @ sketch-free vegan January 30, 2011 at 10:31 am

beautiful pic! I need to try this socca thing!

lindsay January 30, 2011 at 10:59 am

I love that this is fermented. So good for the gut. YUM!

Pure2 January 30, 2011 at 11:09 am

Lindsay yes it is πŸ˜‰

Pure2 January 30, 2011 at 11:09 am

Yes girl you need to try it!

rebecca lustig January 30, 2011 at 11:19 am

i just looked up socca– i must try it, i just love the concept!

Anna @ Newlywed, Newly Veg January 30, 2011 at 11:25 am

I’m loving all of these socca variations! I’m still stuck on the classic myself, ha!

bitt of raw January 30, 2011 at 11:33 am

wow, mix the veggies right in the batter, good idea!

Pure2 January 30, 2011 at 11:46 am

Rebecca socca is the best!Enjoy

Pure2 January 30, 2011 at 11:46 am

Anna thanks and that is ok, classic is always great too!

Lauren January 30, 2011 at 12:48 pm

Fermented foods rock! :) You ladies are always coming up with the greatest ideas!!!

Laura January 30, 2011 at 12:56 pm

Yummm! I really must try it like that. I had fermented veggies for breakfast and then sweet potato socca (not my favorite) for lunch. I prefer more savory flavors over sweet and love to try different things. I thought about blending some dandelion or spinach to make a green socca….maybe next time πŸ˜‰ I am totally hooked.

Now if you could just get me hooked on working out again :) I seem to have taken a long vacation.

Pure2 January 30, 2011 at 2:38 pm

You are so sweet Lauren, thanks! We love our fermented foods so much!

Pure2 January 30, 2011 at 2:39 pm

Aww Laura, you will find the groove of workout out again once you do it a few times. :) Just do a little each day! Yes we love blending greens in our socca batter for more savory flavor, play around and have fun!!

emma January 30, 2011 at 4:03 pm

Hey! you girls really are socca specialists! I think it’s about time I made some more socca….i have some great pesto in the fridge that would make a great socca topping πŸ˜‰
I’ve moved over to wordpress and am currently playing around with my blog. i’m sooo bad with computers! xxx

Pure2 January 30, 2011 at 4:54 pm

Emma – pesto and socca go wonderfully together! Good luck with the blog move, once I finish my web class I hopefully will know more about blog stuff haha

Alex January 30, 2011 at 5:06 pm

Yum! Sounds so good! Just want to let you know, I had a bfast pizza socca this morning :) YUM!

Betty January 30, 2011 at 5:31 pm

I made socca today too. :) I added brown rice flour, it taste
great! :)

Good news on the fermented foods! :)

Ela January 30, 2011 at 7:19 pm

That sounds really yummy. I hadn’t thought about cooking fermented veggies in before–but I’m looking forward to making socca again soon.

Speaking of helping tummies–here’s the post I mentioned I was writing–gave you a little shoutout http://ulteriorharmony.blogspot.com/2011/01/starch-hurrahs-new-exercise-equipment.html

Pure2 January 30, 2011 at 7:48 pm

Alex – YUM!!

Pure2 January 30, 2011 at 7:49 pm

Ela – thanks for letting us know :)

MarathonVal January 30, 2011 at 9:12 pm

ANY socca is amazing in my book! Will definitely be trying this!

Lori January 31, 2011 at 5:07 pm

I bet the fermented veggies gave the socca a burst of interesting (but good) flavor! Very creative!

Lisa @ Thrive Style February 20, 2011 at 2:11 pm

Sounds like a good flavor…but when you heat it, doesn’t it kill the beneficial bacteria in the fermented veggies?

Pure2 February 20, 2011 at 3:02 pm

Lisa yes it does. We prefer to eat our fermented veggies in the raw form, the reason we created this recipe was to help get people to incorporate more fermented foods into their diet, especially for people who do not really care for the flavor of them. We thought adding it to ‘regular cooked’ foods is a good start for people.

Gerald December 3, 2013 at 10:33 pm

We ferment the socca as well. Just mix the water and garbanzo flour together and let it sit out for a few days. It gets all bubbly, sour, and delicious. When fried, it’s much lighter than the unfermented version. We also eat it with kimchi.

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