Fermented mixed vegetables

easy

It's relatively simple to ferment mixed vegetables. We've included a recipe and basic instructions below. If you'd like further information on how to ferment vegetables, be sure to read our general Fermenting vegetables page.

Ingredients 

  • Pickling or canning salt. For small batches, use 10 ml (2 teaspoons) of salt for every 500 grams (1 pound) of vegetables. 
  • 500 grams (1 pound) of mixed vegetables of your choice
    • Try a mixture of cabbage (green or red), radish, cauliflower, turnip, parsnip, rutabaga, celeriac, parsley root or peppers. Beets and carrots contain a lot of sugar – on their own, they may not ferment properly, but when small amounts are used in a vegetable mix, they work well. Avoid store-bought baby carrots as they don’t ferment well.
Optional ingredients
  • For more flavour, add fresh ginger, garlic or onions.
  • Add a little hot pepper to make it spicy.
  • A 2 ml (½ teaspoon) of dry herbs like caraway, celery seed or oregano.

Instructions

  1. Chop, grate or slice the vegetables.
  2. Weigh the vegetables and then measure the salt needed. Place both into a large, clean mixing bowl. 
  3. Using clean hands, thoroughly mix and knead the vegetables and the salt. The kneading and the salt will start to draw moisture out of the vegetables to create a brine. 
  4. Pack the vegetable mixture into a clean fermentation crock or other large, straight-sided container. Pack the mixture down. Fill the container up to ¾ full. 
  5. Fill a large plastic bag with a quart of brine solution (1 quart filtered water + 3 tablespoons of pickling salt). Seal the bag and set it on top of the mixture. This will weigh down the vegetables and keep air out until the vegetables form their own brine. It takes about 24 hours for the brine to form in the vegetable mix. 
  6. Keep the crock at room temperature. After about three days of fermentation, salt-tolerant bacteria will begin to produce natural acids that will ferment the food and give off carbon dioxide in the process. You may notice bubbles around the edge of the brine. 
  7. After this, check your mixture daily to make sure the vegetables are covered in brine. If the mix looks dry, add more from your bag. 
  8. Fermentation is finished when no more bubbles appear. This may take between 2 and 4 weeks. 
  9. Once fermentation is complete, store the vegetables and brine in a clean, sealed container in the fridge for up to 6 months. Mason jars work well for this. Make sure the vegetables are always covered in brine. If you want to store it for longer periods, you can preserve it by canning in a water bath.

Tips

  • If you notice scum on top of the brine, remove it with a slotted spoon.
  • If your fermented vegetables are mouldy, slimy or smell bad, then something has gone wrong. Discard the entire batch.