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I'm really excited about how easy it was to ferment vegetables. I've been eating them almost every day in different dishes and they are fantastic! This is going to become a staple in my household and I'm ready to experiment with some different ideas with the vegetables. Here's what you will need:

  • 1 quart jar with a plastic lid (I bought plastic lids through Amazon. The acidity will corrode the metal jar lids)
  • 1 1/2T sea salt
  • 2 cups water

First, mix your sea salt and 2 cups of water together. Set aside and start adding your vegetables and herbs to your jar.

Vegetables:

You can use all kinds of vegetables together or just a few. Here is just a sample of what you can use:

  • beets
  • onions
  • carrots
  • cucumbers
  • zucchini
  • peppers
  • cauliflower
  • fresh green beans
  • radishes
  • broccoli
  • kale
  • garlic
  • cabbage
  • cabbage leaves for the top

Chop your vegetables or shred different ones like cabbage and carrots and layer them in your jar. You can add fresh herbs like:

  • fresh basil
  • fresh tarragon
  • fresh dill
  • dried chili peppers
  • crushed red pepper
  • fresh mint

Just chop them up and throw them in the jar. Leave some space at the top, a half inch or so.

When you're done with the vegetables and herbs, pour your salt brine to cover all vegetables. Take a small cabbage leaf and press it over the vegetables to allow the water to float above it and cover the vegetables. Cover with a plastic lid. You don't need to have it too tight as you want some space for gases to release. Set your jars in your kitchen out of direct sunlight and allow to ferment for a week to ten days. You can taste test to see if they are sour enough for your liking. Once they are fermented, take the cabbage leaf out and discard it. Store in the refrigerator for several months.

You can add your vegetables to many dishes. Fermented foods are so good for your digestive system, this is a great way to get them into your body.