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fermented vegetables
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Easy Fermented Vegetables

Easy Fermented Vegetables (Because Your Gut Deserves Better Snacks)
Fermenting vegetables sounds like one of those things you need a croc, a beard, or a dedicated root cellar to pull off. You don’t. You need salt, water, a couple of jars, and vegetables that are about to get way more interesting.
This is a simple, reliable method for fermenting cabbage and carrots—crunchy, tangy, and full of those good-for-you probiotics. No starter cultures, no special equipment, and no fear required. If you can chop vegetables and measure salt, you’re fully qualified.
Prep Time20 minutes
Total Time4 days
Course: Appetizer, Breakfast, Salad, Side Dish, Snack
Cuisine: American, Asian
Keyword: cabbage, carrots, fermented, vegetable, vegetables, vegetarian

Equipment

  • Large bowl
  • Knife and cutting board
  • 2 1-quart (32 oz) wide-mouth Mason jars or equivalent

Ingredients

  • 1 small head of cabbage
  • 6 carrots
  • 2 cups water
  • 1½ tablespoons salt
  • 1 teaspoon black peppercorns
  • 4 cloves garlic smashed or cut
  • 1/2 teaspoon red pepper flakes optional
  • dried or fresh dill optional

Instructions

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

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).