Fermented Vegetables

Easy Fermented Vegetables

Easy Fermented Vegetables (Cabbage & Carrot)

Ingredients

•  1 small head of cabbage

• 6 carrots

* You can try other vegetables, my favorite is green cabbage and carrot

• 2 cups water

• 1½ tablespoons salt

• 1 teaspoon Black Peppercorns
• 4 cloves of garlic
• 1/2 teaspoon red pepper flakes *optional
• Dried or fresh dill *optional

Tools

• Two 1-quart (32 oz) wide-mouth Mason jars

• Large bowl

• Knife and cutting board

Instructions

1. Prep the vegetables

Remove the outer leaves of the cabbage and set one aside (you’ll use it later). Thinly slice the remaining cabbage. Peel and shred the carrots. Add everything to a large bowl and mix together. *Shortcut – You can use your shredding feature on a food processor or a mandolin

 2. Make the brine

In a separate container, dissolve the salt completely in the water. This is your fermentation magic—simple and effective.

3. Pack the jars

Start by adding a few black peppercorns, 2 cloves of cut or smashed garlic, a sprinkle of red pepper flakes, and a small sprig of dill into the bottom of the jars. 

Divide the cabbage and carrot mixture evenly between the two Mason jars. Press the vegetables down firmly with your hand or a spoon to remove air pockets.

4. Add the brine

Pour the saltwater brine over the vegetables until they’re fully submerged. Leave about 1 inch of space at the top of each jar.

5. Keep veggies submerged

Use the reserved cabbage leaf to gently press the vegetables down so everything stays below the surface of the brine. (Vegetables that float get weird. We don’t want weird.)

6. Ferment

Loosely screw on the lids—just enough to keep dust out but allow gases to escape. You can also use fermentation lids or wax paper with a rubber band or string.

Place the jars on a plate or shallow bowl and let them sit at room temperature, out of direct sunlight.

TIP: Place your fermented name tag on your jar with a date so you remember when you started!

7. Wait and taste

After 3–5 days, start tasting. When the flavor is tangy tighten the lids and move the jars to the refrigerator. Fermentation slows down in the fridge and the flavor will continue to develop.

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Notes

• Bubbling is normal. That’s fermentation doing its thing.

• If you see mold on the surface, discard and start over. Cloudy brine is totally fine—mold is not.

• These fermented veggies will keep in the fridge for several weeks (if they last that long).

Why Fermented Foods?

Fermented vegetables aren’t just trendy—they’re doing real work behind the scenes. During fermentation, beneficial bacteria naturally develop and help break down the vegetables, making them easier to digest and more nutrient-available.

In very non-sciencey terms, fermented foods can:

• Support gut health with naturally occurring probiotics

• Help with digestion

• Add flavor without added sugar or preservatives

• Make humble vegetables taste way more exciting

Also, fermentation is one of the oldest forms of food preservation, which is both practical and kind of badass.

How to Serve Fermented Vegetables

Once your veggies are fermented and chilling in the fridge, they’re ready eat with almost anywhere you’d want a little crunch and tang.

• Piled onto grain bowls or salads

• Tucked into sandwiches or wraps

• Served alongside eggs, tofu scrambles, or roasted vegetables

• Added to avocado toast (trust me)

• As a quick snack straight from the jar with a fork