Easiest Pickled Fermented Vegetables Ever – How to Ferment Carrots, Cauliflower, and More
Discover how easy it is to create delicious, nutritious, and gut-loving fermented vegetables at home with this easy, step-by-step guide to pickling vegetables with salt. With just a few minutes of preparation, a few days, and one easy tool, you can learn how to ferment vegetables like carrots, green beans, and cauliflower to use as snacks and in salads for their beneficial probiotics.
Looking for more gut-friendly recipes? Try my Best Mild Homemade Sauerkraut Recipe, these Super Easy Fermented Pickled Jalapeños or use this sourdough starter recipe to make your breads healthier!
✩ What readers are saying…
“I just opened my first fermented vegetables after a 5 day fermentation, and they are so delicious.” -John
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I don’t know about you, but for years I always thought ‘fermented’ meant bubbly, strong flavored, and possibly slimy. That’s just what the word conjured up in my mind for some reason.
I knew that things like wine and vinegar resulted from some sort of fermentation and I happily used them, but the general unease regarding fermented foods still held out.
Because of this, I wasn’t really interested in exploring fermented foods, other than sourdough.
But as I started to become more aware of the importance of gut health and getting more probiotics in our diets, I read that fermented foods were a great way to feed the good bacteria in our intestines. Which made me curious.
How hard was it to make fermented foods? What did the food taste like?
To test, I bought some refrigerated sauerkraut and kimchi to taste it and see how I could use it in our daily diet.
I loved them – but not the high price tag, so of course I determined to figure out how to ferment produce at home.
And guess what I discovered along the way?
Fermenting is just natural pickling!
Don’t laugh – I really didn’t get it before actually doing it and tasting the result. I didn’t realize that if you let vegetables sit for awhile in salt water that they will pickle, just like in vinegar.
And I love pickles! Green beans, cucumbers, asparagus – they are all on my ‘must make’ list every season.
What is the difference between fermented and pickled vegetables?
While vegetables pickled with vinegar are not bad for you, they are not as good for your gut like fermented vegetables are.
You want the good lactobacillus bacteria that can only come from fermenting. In fermenting, lactobacillus bacteria change naturally present sugars in vegetables (and fruit!) into lactic acid (which is why you’ll see this method called lacto-fermentation). Lactic acid is a natural preservative that fights any bad bacteria and preserves the flavor, texture, and nutrients of the food.
These good bacteria not only help your gut, but some can also help with chronic diseases, inflammation, immunity, and even some cancers. (source)
I also discovered that this lacto-fermentation, an age-old method of preservation, is SO easy and can be used right along with canning to keep garden harvests through the winter, stored in a refrigerator.
If you’re ready to aid your digestion with delicious pickled foods through fermenting, then this recipe for fermented vegetables is the easiest and fastest way to start! You can use different vegetables or all one vegetable and tailor the spices to your liking.
I can’t wait for you to taste for yourself how wonderful fresh, pickled fermented vegetables are – and to discover the simple lid I found that makes any fermenting practically effortless!
How to Ferment Vegetables Video
Ingredients
To make fermented pickled vegetables you actually need only vegetables and salt at the basic level. I like to increase the flavor with garlic and red pepper flakes for a bit of spice.
- Fresh Vegetables – Use multiple vegetables or just one kind. As far as the types, stick with anything you know will stand up to pickling. I show cauliflower, carrots, and green beans here. Asparagus, cucumbers, and beets work well, too. Add a hot pepper for spice (or ferment sliced jalapeños). For cabbage, stick with sauerkraut for the best results.
- Pure sea salt – or even specialty sea salts, though fine-ground will dissolve easiest.
- Garlic cloves, optional – This adds flavor and the fermented garlic is delicious in salads and whirred up in salad dressings, too.
- Red pepper flakes, optional – I have found that the fermenting diminishes the spice of red pepper and I’ve needed to add more than in my vinegar pickling recipes.
- Crushed black pepper, optional – I’d use this if not using red pepper flakes for a very light spice.
- Pickling Spice, optional – this homemade pickling spice can be customized for what you’re fermenting – include the red pepper flakes and black peppercorns from above and add dill seed for cucumbers and more cinnamon or allspice for beets. This is the best way to add unique flavor to your ferments!
Supplies
- Quart Jar – or half gallon jar if you want to make a lot.
- Glass Weight – place on top of veggies to help keep them submerged under the brine.
- Fermenting lid – see below
- Storage lid – you can use the metal two-piece standard canning jar lids, but it’s easier to use the plastic or leak-proof one-piece lids after stashing your fermenting jars in the fridge. There’s also less chance of rusting during cold storage.
The Easy Fermenting “Secret”
Want to know what makes these fermented pickles the “easiest ever?” This:
Click here to buy Easy Fermenter Lids on website or here for similar lids on Amazon.
The part of fermenting that intimidated me (after getting over my initial misconceptions), was the whole burp-the-jar-daily thing – oh, and the potential for mold I kept reading about.
If you don’t constantly monitor the jars, you could find your counters covered in brine that’s oozed from under the jar lids. And there’s big debate on whether you should scrape off any mold or dump the whole jar. Yikes.
Enter the Easy Fermenter Lids (website) (similar on Amazon)
The lids have been truly as set-it-and-forget-it as you can get with fermenting.
I’ve made half-gallon jars of sauerkraut and kimchi, quart jars of corn relish and these pickled veggies without any mold and only one instance of overflow because I filled the jar too full.
I LOVE these jar lids. They took all the trepidation out of fermenting for me.
How to Ferment Vegetables: Step-by-Step
Step 1: Fill The Jar
- Grab a quart mason jar and start layering your prepared vegetables (you can cut them any size you want).
- Press down as much as possible to fit as many as you can into the jar to just under the shoulders (about 1 to 1-1/2 inches of headspace).
- Finish with a sprinkling of red pepper flakes or other spices you’d like – mustard seeds, fresh herbs, ginger, or dried herbs.
Step 2: Make Brine & Fill Jar
- Use a 4-cup measuring glass to dissolve the pure sea salt into water – filtered or good well water. The recommended ratio is 1-3 tablespoons of salt to 4 cups of water – I use 2 tablespoons, but you can experiment with less, just never less than 1 tablespoon of salt.
- Pour the brine over the vegetables in the jar, filling to just above the vegetables, leaving 1 to 2 inches of headspace.
TIP: This headspace is important for the fermenting action that will occur – if you don’t leave enough room, you will have liquid overflow. #lessonlearned
Step 3: Remove Air Bubbles
Use a thin, plastic spatula (still one of my favorite kitchen tools!) to release air bubbles by pushing down the sides all around the jar.
Step 4: Add Glass Weight
While not a crucial when using the Easy Fermenter Lids and short fermented recipes like this one, I still like to use a weight to make sure the top vegetables stay under the brine.
I bought the glass weights shown which worked okay, though when slippery after fermenting, it wasn’t always the easiest to remove them. I’d make sure to get glass weights like these with easy-grip knobs now if I had it to do over.
Step 5: Attach Lids
- Attach the easy lids and set on the counter. Or use another style of fermenting lid that you’re familiar with.
- You can also use regular two-piece canning lids, or plastic storage jar lids, but you will have to ‘burp’ them daily – open the lid to let air in – and monitor them more closely.
TIP: If using regular lids, a good idea is to set the jars on a tray, cookie sheet, or some other thing that could catch any potential overflow.
Step 6: Let Ferment On Counter & Then Store In Fridge
- Label the jar with the date – the easy lids have a way to mark the date on the top – and let the vegetables ferment (aka, pickle) at room temperature.
- Ferment 4-5 days. After sitting on the counter for 4-5 days (depending – see first question below), the brine will be cloudy and it will be time to store them in the fridge.
- Remove the fermenting lid and replace with a regular storage lid.
- Store in the refrigerator. Eat them any time after storing – the pickles will continue to ferment, but much more slowly, and will be good for weeks and even months.
When are the vegetables done fermenting?
The room temperature finish date for fermented vegetables is very loose, in fact many recipes just say “when vegetables are finished,” relying instead on the taste test. Since I wasn’t really sure what they should taste like, never having eaten them before, this didn’t work well for me!
After making these many times, I can tell you that 5 days is perfect for our heated house in winter, so you can start there and adjust if needed. For example, a warm summer kitchen may need only 3-4 days, while a colder kitchen may need an extra day.
Note: Food will continue to ferment in storage, just at a much slower pace.
TIP: Do a taste test – these should taste like any firm, crisp pickle you’ve had.
Note: Food will continue to ferment in storage, just at a much slower pace. A commenter suggested using a couple grape leaves in the ferment to help keep the vegetables crisp in long storage (the tannins in the leaves are know for this). My vegetables have stayed crisp for months, so I’ve not needed to do this.
What do fermented vegetables look like in the fridge?
The photo above is what a jar of fermented vegetables look like after being stored in the refrigerator. The brine will get cloudy as it ferments on your counter and more so as it is stored – this is normal.
Storage Tips
After putting a regular lid on the jar and storing in the fridge, the vegetables will continue to develop flavor. They will last for months in the fridge (depending, see below) – unless you’re like us and they barely make it a week.
How Long To Store Fermented Vegetables
This is kind of up to you and the type of vegetables used.
Some vegetables (like green beans, peppers and softer vegetables) get pretty soft the longer they’re stored and it’s not pleasant to eat them after awhile. Cauliflower and carrots last longer. Cabbage as sauerkraut can last months in the fridge.
It’s not as much a safety issue when they’re refrigerated as it is a texture issue. So experiment and find what vegetables you like and how long you like to keep them!
My whole family LOVES these pickles just as much as the canned vinegar pickles I’ve made for years. We can easily go through a jar a week just eating as a snack.
Reader Raves
“My first real attempt at fermenting veggies so I was a little nervous! Love the outcome (so did my husband!)…This recipe is a keeper and oh the Easy Fermenter lid really rocks!” -Cathy
“Super easy recipe to make! Thank you!!” -Sarah
I hope you love these fermented vegetables as much as we do – if you make them, be sure to leave a recipe rating so I know how you liked the recipe!
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Easiest Pickled Fermented Vegetables Ever
Equipment
- 1 quart jar with lid for fridge storage
- 1 quart measuring cup
- 1 glass weight, optional
- 1 Fermenting Lid, optional
Ingredients
- 3 to 4 cups cut vegetables or enough to fill a quart jar (cauliflower, carrots, green beans, etc.) – a variety or all one kind
- 3 garlic cloves, peeled and slightly crushed
- 1/2 to 1 teaspoon of red pepper flakes optional OR coarse ground black pepper
- 1-2 teaspoons pickling spice, customized to your vegetables like this recipe
- Other optional seasonings: dill, oregano, thyme, etc.
- 1½ – 2 tablespoons sea salt*
- 1 quart water, filtered if on a public water system, or if well water isn't good
Instructions
- Place garlic in the bottom of a clean, wide-mouth quart jar. Layer the cut vegetables, pressing down to fit as many as you can up to the shoulder of the jar (1-2 inches headspace).
- Add any seasonings to the contents in the jar.
- Dissolve the salt in the water in a 1-quart measuring cup and pour over the vegetables in the jar until the top vegetables are barely covered.** Use a thin plastic spatula around the sides of the jar to release any air bubbles.
- Use a weight to keep the vegetables under the brine and attach a tight regular lid or airlock lid like the easy fermenter.
- Ferment at room temperature (60-75 degrees is ideal) for about 5 days, tasting to see if they are your desired flavor and texture at day 4. If using regular lids, burp daily to release excess pressure.
- Once they are finished, remove the fermenting lid, if you used one, and add a regular lid. Move the jar to the refrigerator for storage – the flavor will continue to develop.
Notes
Nutrition
Fermenting FAQs
When looking to fit fermented foods into a healthy diet, it helps to know you don’t need much of them to benefit – just a spoonful or a couple pieces of vegetables once or twice a day is enough to get the digestive benefits.
We find them easy to add to salads and these picked vegetables in particular make a great addition to vegetable platters or even on their own served alongside your meal.
You want to use the purest salt you have – sea salt, pink Himalayan salt, grey salt and similar are perfect. You want to stay away from table salt with added iodine which can interfere with the fermenting process.
Personally, I don’t think the salt offsets the health benefits of fermented foods. We also don’t eat a lot of it at once (it’s basically a condiment), and there are other fermented foods that don’t use salt, like yogurt and kefir, so you can balance the types of ferment food you eat.
There needs to be the right balance of salt in fermented foods – too much kills the good bacteria, too little lets the bad bacteria grow.
The National Library of Medicine published a follow-up study looking at the consumption of fermented foods and hypertension and they concluded that u0022high consumption of salt-fermented vegetables was not shown to be associated with increased risk of hypertension.u0022 (source)
Note: There are ways to make vegetable ferments without using salt by starting with whey or brine from another ferment. The taste and texture isn’t as good in my opinion, but if you’re really worried about the salt, you may want to look into fermenting with whey.
More Easy Fermented Recipes
- 5 Minute Fool-Proof Fermented Corn Relish
- Best, Mild Homemade Sauerkraut
- Fermented Pickled Jalapeno Slices
This recipe has been updated – it was originally published in March of 2017.
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