Easy Fermented vegetables are the ideal probiotic-rich companion for any meal and easy to make at home. All you need is water, salt, vegetables.
When I lived in Romania, my family shopped at the local farmers market and ate seasonally. There was really no choice as it was that or starve. We didn’t have well-stocked grocery stores so we had to be prepared. In anticipation of cold, long winters, my grandparents would ferment large quantities of vegetables that were not available in the winter. Little did I know just how beneficial fermented vegetables were.
Why eat fermented vegetables
Our western diet has done a number on gut flora and our digestive system as many of us are eating foods our body simply does not know how to assimilate and has a difficult time digesting. But I’m a firm believer that by eating fermented foods daily we can rebuild our healthy guts. This is in turn helps with food absorption, improved digestion, and overall health. After all, if our gut isn’t healthy, then every other system in the body will be affected.
Fermented vegetables provide natural probiotics
I’m a proponent of supplementation but I’m also a firm believer that we can get everything we need from food. And one of the best ways to populate and heal our guts is through consuming probiotic-rich fermented foods daily. It is a cheaper and healthier alternative to taking a pill every day.
How to make fermented vegetables
In order to demystify fermenting, I wanted to share some very basic recipes I frequently make. The easiest way to start is by using brine and cut up vegetables.
To make the brine, all you need is a quart of room temperature water and 2-3 tbsp of fine sea salt. I prefer using fine salt as it dissolves quicker. Once the salt and water are combined, your brine is ready.
Feel free to add the seasoning of your choice. I prefer dill and garlic.
Step 1. Prior to starting the fermentation process, I recommend putting your jars and lids into a large pot of water and boiling them for at least 10 minutes. You can do this while you make your brine and the jars and brine can cool at the same time.
Step 2. To prepare the brine, combine warm water and salt and set aside to cool.
Step 3. Slice garlic cloves and add to jars along with as much fresh dill as you want.
Step 4. Slice radishes and cut carrots and pickles to be slightly shorter than the jar. Tightly pack each into jars, as many as can fit. Pour the cooled brine and fill all the way to the top ensuring that vegetables are covered completely.
Step 5. Twist on the lid and let ferment at room temperature for 7-14 days. Keep away from an area with temperature fluctuations such as a stove. If you have leftover brine, store it in the refrigerator and used at a later point.
Preparing your jars before fermenting
I like throwing my jars and lids in a pot of boiling water to ensure the jars are clean and your vegetables ferment properly. Sometimes soap and water don’t do the trick of removing whatever occupied the jars previously, so it’s an added step in ensuring you start with the cleanest possibly jars, in order for the saltwater to do its magic on the vegetables.
How long does it take to ferment vegetables?
I can be quite impatient and have opened carrots at about day 8-10. Ideally, I like to give them about 14 days but they’ll be quite delicious if you’re as impatient as I am! Once open, store the fermented vegetables in the refrigerator.
Can you use different vegetables?
When it comes to fermenting, the options are limitless. There are no rules really but some vegetables may not need to rest in brine as they can produce water on their own. One example is sauerkraut. Here is a simple recipe for making your own sauerkraut.
Best vegetables for fermenting
- Carrots
- Cucumbers
- Radishes
- Green beans
- Bell peppers
- Cauliflower
- Beets
- Broccoli
- Turnips
- Rutabaga
So here are three basic fermented vegetable recipes to get you started! They’re as much fun to make as they are to eat! If you want to make a batch of mixed vegetables, try this fermented vegetable medley.
Where can you find jars for fermenting vegetables?
You can find fermenting jars in most kitchen supply stores and sometimes even in supermarkets. I get mine online here. You can use whatever size jar you prefer. I prefer pint-size jars as those seem to work out best and are easily stored in the refrigerator once opened.
More Fermented Vegetable Recipes

Simple Fermented Vegetables
Ingredients
- 1-2 lbs organic carrots cut into sticks
- 1 bag organic radishes, sliced
- 6-8 organic pickling cucumbers
- 1 quart filtered water
- 2-3 tablespoons fine sea salt
- 2-3 sliced cloves garlic (or more)
- a few sprigs fresh dill
Instructions
- Prior to starting the fermentation process, I recommend putting your jars and lids into a large pot of water and boiling them for at least 10 minutes. You can do this while you make your brine and the jars and brine can cool at the same time.
- To prepare brine, combine warm water and salt and set aside to cool.
- Slice garlic cloves and add to jars along with as much fresh dill as you want.
- Slice radishes and cut carrots and pickles to be slightly shorter than the jar. Tightly pack each into jars, as many as can fit. Pour the cooled brine and fill all the way to the top ensuring that vegetables are covered completely.
- Twist on the lid and let ferment at room temperature for 7-14 days. Keep away from an area with temperature fluctuations such as a stove. If you have leftover brine, store it in the refrigerator and used at a later point.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 15Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 817mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 0g
23 Comments
Carol Little R.H. @studiobotanica
February 20, 2018 at 3:04 pmThank you for sharing this idea and presenting it in a very easy DIY way. I am sure that many will try this and enjoy and become ‘fermenting fiends’ ~ I will make this for sure! So pretty too.. bet the veggies stay fresh ‘n crisp!
Daniela Modesto
February 20, 2018 at 8:42 pmAh they really do taste quite good and honestly so simple to whip up!
Gerlinde
February 20, 2018 at 3:31 pmI love pickled veggies, thanks for the easy recipe.
Daniela Modesto
February 20, 2018 at 8:41 pmYou’re so welcome! I love them too!
Shelby @Fitasamamabear
February 20, 2018 at 6:15 pmSo tasty and so healthy for you! Fermenting blows my mind how awesome it it 😀
Daniela Modesto
February 20, 2018 at 8:41 pmI agree…such a simple method yet so amazing!
theresa
February 20, 2018 at 6:55 pmThanks for sharing this I’ve been wanting to try
Raia
February 20, 2018 at 8:15 pmMmmm… those pickles look amazing! I want some right now. 🙂
Daniela Modesto
February 20, 2018 at 8:41 pmhahah yes, they are quite delicious!
Melissa @Real Nutritious Living
February 20, 2018 at 11:16 pmI’ve been wanting to make these! So pretty!
linda spiker
February 21, 2018 at 12:38 amThese look amazing! And your photos are gorgeous as always!
Jen Mc
February 21, 2018 at 5:46 pmDO you need to release the lids daily while its fermenting or keep them closed?
Daniela Modesto
February 21, 2018 at 6:01 pmYou can if your lids are budging and look like they need to be released. I haven’t had to. It’s a personal choice really. Some methods say to release once or twice a day if you have a super active ferment.
Billy
February 27, 2018 at 8:44 pmThanks so much for sharing this recipe! I love fermenting vegetables and pickles and definitely can’t wait to try this at home!
Daniela Modesto
February 27, 2018 at 11:15 pmHi Billy – I’m so happy to hear this! I just opened a fresh batch of carrots and radishes after 8 days and they were delicious!
michele
April 3, 2019 at 12:12 amI’m new to fermenting so this is probably a silly question but it says to ferment for 7-14 days and in your blog you said that you used to ferment veggies to be had all year. What do you do with them after the 14 days to keep the preserved for the winter?
Daniela Modesto
April 3, 2019 at 1:57 amHi Michele – My grandparents kept them all winter too! After 14 days you can put them in the fridge and eat them but if they’re airtight and properly preserved, they can ferment for months and months. After 14 days they’ve had enough fermentation though and could be placed in the refrigerator once opened! I hope this helps!
carol A. carrick
November 13, 2020 at 6:11 pmthank you for the wonderful information but I must have missed where you indicated jar size for these recipes. Are you using quarts or pints or larger? Thank you,
Daniela Modesto
November 13, 2020 at 10:29 pmHi Carol! Thank you so much for visiting! The size jar is entirely up to you! Pint-size would work perfectly for this! I will go ahead and include this in the text as well to make sure it’s clear! Thank you so much and happy fermenting! 🙂
Jessica
December 13, 2020 at 7:51 amDo you ever add vinegar, wine, soy sauce, fish sauce, or sugars? Would it mess up the fermentation process?
Daniela Modesto
December 13, 2020 at 2:22 pmHi Jessica, those sound amazing but they would interfere with the process that provides the gut healthy bacteria. This is why salt and water are the essentials here. If probiotics are not a concern, experimenting with flavors sounds amazing and worth a go! 🙂
Dee Meyer
January 16, 2021 at 6:55 pmTo have these all year, can they be stored as other canned vegetables? I wouldn’t have room in my refrigerator to store all I need. So I guess I’m asking if this makes them shelf stable.
Daniela Modesto
January 16, 2021 at 7:14 pmHi Dee! I completely understand! If you’re looking to make a big batch, you can use a large jar and store it in a cool, dry place (such as a basement) for up to 3 months. They will be perfectly preserved. This will also work for small jars if that’s all you have to work with! The salt will act as a preservative. 🙂