Mixed Fermented Vegetables
A simple guide to making mixed fermented vegetables at home, adding tangy flavor and beneficial bacteria to your meals.
Ingredients
For the Brine
- 1 L spring water
- 40 grams non-iodized salt Use kosher, sea salt, or Himalayan pink salt.
- 2-3 teaspoons spice mix Include mustard seeds, fennel seeds, black peppercorns, bay leaves, etc.
Mixed Vegetables
- ½ small cauliflower Cut into bite-size pieces.
- ¼ to ½ head cabbage Cut into bite-size pieces.
- 2 carrots Cut into smaller pieces.
- 1 small beetroot Cut into smaller pieces.
- 1 small celeriac Cut into smaller pieces.
- a few celery leaves
- 2-3 small green tomatoes Cut into smaller pieces.
- Optional: Fresh horseradish root or chili/red pepper flakes
Instructions
Preparation
- Start by cleaning the jars thoroughly.
- Prepare the spice mix.
- Wash and cut vegetables into smaller pieces.
- Stuff the jars with the mix of vegetables.
- Create the brine by mixing spring water, salt, and spices until dissolved.
- Pour the brine over the stuffed vegetables, ensuring they are submerged.
- Cover the jars loosely to allow air in and let ferments at room temperature.
- Check the taste after 5-7 days.
- Once fermented to your liking, seal the jars and store in the fridge.
Notes
Serve them cold or at room temperature. Add a spoonful to sandwiches, salads, grain bowls, or tacos. Use fresh vegetables and clean jars. Keep vegetables below the brine—use a weight or a folded cabbage leaf. Taste often after day 5 to catch the right sour level. Use non-iodized salt only; iodine can slow fermentation.
