Description
Learn to ferment vegetables effortlessly with these ten simple recipes that celebrate fresh flavors and add a vibrant touch to your meals.
Ingredients
Scale
- 1 medium green cabbage, thinly shredded
- 1 tablespoon sea salt
- 1 teaspoon caraway seeds (optional)
- 4 small cucumbers, cleaned and sliced
- 1 clove garlic, sliced
- 1 sprig fresh dill
- 4 large carrots, peeled and cut into sticks
- 1 teaspoon grated ginger
- 1 tablespoon salt
- 1 teaspoon sugar (optional)
- 1 small napa cabbage, chopped
- 1 carrot, julienned
- 2 scallions, chopped
- 1 tablespoon Korean red pepper flakes (adjust to taste)
- 1 teaspoon fish sauce or soy sauce (optional)
- 2 medium beets, peeled and chopped
- 4 cups filtered water
- 1 bunch radishes, thinly sliced
- 1 teaspoon sugar (optional)
- 1 teaspoon coriander seeds (optional)
- 1 pound green beans, trimmed
- 2 cloves garlic
- 1 tablespoon dill seeds or fresh dill sprigs
- 3 medium beets, peeled and sliced thin
- 1 apple slice (optional)
- 1 cinnamon stick (optional)
- Small handful each of cauliflower florets, carrot sticks, and bell pepper slices
- 1 teaspoon mustard seeds
- 6 jalapenos, sliced into rings
Instructions
- Wash and dry your jars and hands well. Pack the vegetables into the jar firmly but not smashed, leaving about one to two inches of headspace.
- Press so juices rise, and breathe in the fresh vegetable scents that fill your kitchen.
- Layer aromatics like garlic or herbs between vegetable layers for even flavor.
- Sprinkle salt between layers as you pack or dissolve it in filtered water and pour enough to cover the vegetables.
- Press the vegetables down under a weight so the liquid covers them completely.
- Cover the jar with a loose lid and place on a plate to catch any overflow.
- Write the date on a label and tuck the jar in a cool, shaded area of the kitchen.
- Taste the jar after two to three days for a lively tang; let it ferment longer for deeper flavors.
- Move jars to the refrigerator once the flavor is to your liking; cold slows fermentation.
- Serve in small bowls on top of rice or alongside bread, enjoying the vibrant colors and flavors of your creations.
Notes
Try adding different herbs or spices to customize your ferments. Remember, fermentation is a personal journey that evolves with each batch.
- Prep Time: 15 minutes
- Cook Time: 5 days
- Category: Side Dish
- Method: Fermenting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 jar
- Calories: 50
- Sugar: 2g
- Sodium: 320mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: fermented vegetables, easy recipes, kraut, pickles, healthy eating