Fermenting vegetables at home is a simple and satisfying way I preserve seasonal produce while adding depth and tang to meals. With nothing more than fresh veggies, salt, and filtered water, I turn ordinary ingredients into probiotic-rich staples like sauerkraut, carrots, and garlic that last for months in the fridge. Once I learned the basics of salt ratios and submersion, I realized just how easy and flexible the fermentation process really is.
Why You’ll Love This Recipe
I love this method of fermenting because it’s affordable, low-waste, and packed with flavor. It allows me to use up fresh vegetables before they spoil, and it introduces beneficial bacteria into my diet naturally. I don’t need fancy equipment—just jars, salt, and patience. The hands-on nature of fermenting gives me a sense of ownership over my food and lets me customize each batch with spices and herbs I enjoy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For a pint-sized (16 oz) jar of fermented carrots:
1 cup carrot sticks (about 100–120 grams)
1 cup filtered water (about 240 ml)
2 teaspoons fine sea salt (about 10 grams)
For a quart-sized (32 oz) jar of sauerkraut:
1 small head of green cabbage (about 700 grams)
1 tablespoon fine sea salt (about 17–18 grams)
Optional add-ins for flavoring (adjust to taste):
1 garlic clove, peeled
½ teaspoon peppercorns
1 bay leaf
A few sprigs of dill or other herbs
Directions
Prepare the Vegetables
I start by washing my hands and vegetables thoroughly. I peel and slice carrots or other root vegetables if they aren’t organic. For cabbage, I remove the outer leaves and finely shred it.
Salt the Vegetables
For cabbage: I mix 1 tablespoon of sea salt with the shredded cabbage in a large bowl. I let it sit for 10–15 minutes, then massage it with clean hands until a natural brine forms.
For carrots or other hard vegetables: I dissolve 2 teaspoons of sea salt into 1 cup of filtered water to make a simple brine.
Pack the Jar
I tightly pack the vegetables into a clean Mason jar, leaving about 1 inch of headspace. I pour the brine over the carrots or use the cabbage’s own juices to submerge everything. If needed, I use a fermentation weight or a cabbage leaf to keep the contents fully submerged under the brine.
Ferment at Room Temperature
I cover the jar loosely with a lid and place it in a cool, dark corner of my kitchen (ideally between 65°F and 70°F / 18°C–21°C). Each day, I “burp” the jar by loosening the lid slightly to release built-up gas. I also check to ensure the vegetables stay submerged.
Taste and Store
After about 5–10 days, I begin taste-testing the ferment. When it reaches the tanginess I like, I seal the jar tightly and move it to the fridge. This slows the fermentation and keeps it fresh for several months.
Servings and Timing
Yields:
One pint jar: 2–3 servings
One quart jar: 4–6 servings
Fermentation time:
Carrots or garlic: 5–7 days
Sauerkraut: 10–21 days
Kimchi or mixed vegetables: 7–14 days
I always ferment longer if I prefer a stronger tang and shorter for a milder taste.
Variations
Once I understood the basics, I started experimenting with combinations. Here are some of my favorites:
Beet and Carrot Mix: ½ cup beets + ½ cup carrots with garlic and thyme
Spicy Radishes: Sliced radishes with chili flakes and coriander seeds
Kimchi-Inspired: Napa cabbage, daikon, green onions, ginger, garlic, and Korean chili flakes
Fermented Green Beans: Whole green beans with dill and mustard seeds
Garlic & Pepper Mix: Whole garlic cloves with peppercorns and bay leaves
Storage/Reheating
I store all my fermented vegetables in the refrigerator in the same jars I fermented them in. The cold slows down the process and keeps them crisp and safe to eat for at least 3 to 6 months—sometimes longer. I never reheat ferments because heat kills the probiotics. Instead, I enjoy them cold or at room temperature alongside meals.
FAQs
What kind of salt should I use to ferment vegetables?
I always use non-iodized salt like fine sea salt, kosher salt, or Himalayan pink salt. I avoid table salt because the additives (like iodine and anti-caking agents) can interfere with the fermentation process.
What’s the correct salt ratio for fermentation?
For most ferments, I aim for a 2–2.5% salt concentration by weight. For example, 10 grams of salt for every 400 grams of combined vegetables and water. For cabbage, I use 1 tablespoon of salt per 700 grams of shredded cabbage.
Why aren’t my vegetables fermenting?
It could be too cold in the room, or I may have used chlorinated water or too much salt. I make sure to use filtered water, measure salt accurately, and keep the temperature between 65–70°F (18–21°C) for best results.
Why is my ferment bubbling over?
Bubbling is a great sign—it means the bacteria are active. If there’s overflow, I place the jar on a plate or shallow bowl to catch any liquid and burp the jar daily to release pressure.
Is cloudiness or bubbling normal in the brine?
Yes, totally normal. I often see bubbles and a cloudy brine during active fermentation. If it smells pleasantly sour and there’s no mold, it’s safe and on track.
Conclusion
Fermenting vegetables became a regular part of my kitchen routine once I saw how easy and forgiving the process is. With just vegetables, salt, and a jar, I create flavorful, gut-friendly foods that elevate every meal. The best part is that every batch is different, and I can adjust the flavor and fermentation time to match my taste. If I’ve got extra veggies on hand, I don’t toss them—I ferment them.
A clear, easy‑to‑follow introduction to how to ferment vegetables using the lacto‑fermentation method. You’ll learn how simple salt, water and fresh produce become flavorful, probiotic‑rich ferments you can keep in the fridge for months.
Ingredients
For a pint (16 oz) jar ferment (e.g., carrot sticks):
1 cup carrot sticks (≈ 100–120 g)
1 cup filtered water (≈ 240 mL)
2 teaspoons fine sea salt (≈ 10 g)
For a quart (32 oz) jar ferment (e.g., sauerkraut):
1 small head green cabbage (≈ 700 g), finely shredded
1 tablespoon fine sea salt (≈ 17–18 g)
Optional flavour add‑ins (adjust to taste):
1 garlic clove, peeled
½ teaspoon peppercorns
1 bay leaf
A few sprigs fresh dill or other herb
Instructions
Prepare the Vegetables: Wash your hands and clean the vegetables thoroughly. If using carrots or root vegetables, peel if needed and cut into sticks or slices. If using cabbage, remove the outer leaves and shred it.
Salt the Vegetables:
For cabbage (dry‑salting): In a bowl mix shredded cabbage with 1 tablespoon sea salt, let it sit 10‑15 minutes, then massage or squeeze with clean hands until it begins to release its own brine.
For carrots or firmer vegetables (brine method): Dissolve 2 teaspoons salt in 1 cup filtered water to create a brine.
Pack the Jar: Tightly pack the prepared vegetables into a clean jar, leaving about 1 inch (2.5 cm) of headspace. Pour the brine over vegetables (if using a wet brine) or use the cabbage’s own juice (if dry‐salting) until the vegetables are fully submerged. If needed, use a fermentation weight or a clean leaf to keep everything below the surface of the liquid.
Ferment at Room Temperature: Loosely cover the jar (lid not fully locked) and place it in a cool, dark spot in your kitchen — ideally near 65‑70 °F (18‑21 °C). Each day, “burp” the jar by slightly loosening the lid to release built‑up gas. Ensure the vegetables stay submerged under the brine throughout.
Taste and Store: After about 5–10 days (carrots) or 10–21 days (sauerkraut), start testing the flavour. When it’s tangy to your liking, seal the jar tightly and move it to the fridge. The cold slows fermentation and preserves the texture and flavour.
Notes
Use non‑iodized salt such as fine sea salt or kosher salt — avoid table salt with additives. :contentReference[oaicite:0]{index=0}
Use filtered, chlorine‑free water if making a brine — chlorine may inhibit fermentation. :contentReference[oaicite:1]{index=1}
Always keep the vegetables fully submerged under brine to prevent mold and ensure proper anaerobic fermentation. :contentReference[oaicite:2]{index=2}
Fermentation time depends on temperature, salt ratio, vegetables and your flavour preference—lower temperatures = slower fermentation. :contentReference[oaicite:3]{index=3}
A thin white film (kahm yeast) or cloudiness in brine can be normal; fuzzy coloured mould is a spoilage sign — discard if you see that. :contentReference[oaicite:4]{index=4}
