Fermented Vegetables

Fermenting vegetables is one of my favorite ways to make the most of a garden glut or save veggies teetering on the edge of the compost pile. Nearly anything can be fermented—classic choices like cabbage (for sauerkraut), cucumbers (for pickles), and carrots, but also surprising ones like radishes, beets, or even green beans. The process is simple: salt, submerge, and let time work its magic. Fermented veggies aren’t just deliciously tangy; they’re packed with probiotics that support gut health and boost your immune system. Plus, there’s something deeply satisfying about turning would-be waste into jars of vibrant, living food that keeps for months.

Start by making a brine, which is simply salt dissolved in filtered water. The salt/water ratio is 5% salt to the volume of water. For example to make 400mL of brine I would need to dissolve 20g of salt in water. The salt preserves the vegetables while creating the ideal environment for fermentation. Taste the brine—it should be pleasantly salty but not overwhelming. If your water is chlorinated, use filtered or boiled-and-cooled water to avoid interfering with the fermentation process.

Next, prepare your vegetables. Wash them thoroughly, then chop, slice, or leave them whole, depending on their type and how you plan to use them later. Harder vegetables like carrots, radishes, and cauliflower can be cut into bite-sized pieces, while softer ones like cucumbers or peppers often work best left whole. To add extra flavor, include aromatics such as garlic, ginger, dill, or peppercorns. These infuse the vegetables with delightful nuances as they ferment.

Once your ingredients are ready, pack the vegetables tightly into a clean jar, leaving about an inch of headspace at the top. Pour the brine over them until everything is fully submerged. Keeping the vegetables under the surface is crucial to prevent mold, so use a fermentation weight, a smaller jar, or even a clean cabbage leaf to press them down. Cover the jar with a lid—loosely if it’s airtight—or use a special fermentation airlock to let gases escape.

Place the jar in a cool, dark spot, like your pantry or kitchen counter, and let nature take over. Fermentation typically takes 5–14 days, depending on the room temperature and how tangy you like your vegetables. Check them daily to ensure everything stays submerged, and start tasting after about five days. You’ll know the ferment is ready when it’s tangy, vibrant, and slightly fizzy.

Once you’re happy with the flavor, transfer the jar to the fridge. This slows the fermentation and preserves the vegetables for months. Enjoy them as a snack, side dish, or topping—they’re a delicious, probiotic-rich addition to your meals and a brilliant way to avoid food waste.

If you have any questions or needing some additional guidance, don’t hesitate to reach out. You can send me an email: aplotincommon@outlook.com or message me on Instagram. I would love to see some photos of your ferments!

Tash xxx