Challenging Recipe
Prep Time
15 minutes
1 quart

You can ferment many different types of vegetables. I have fun creating different flavors, with different combinations of fresh vegetables and fresh herbs. I have tried using a salt brine made up from anywhere between 1 to 2 tablespoons of sea salt per 2 cups of water. I find that 2 tablespoons is too salty and slows down fermentation too much, so use anywhere between 1 and 1 ½ tablespoons. I prefer to use Real Salt for lacto-fermentation, however, sea salt or pink Himalayan salt work well too! It is very important that you use filtered water for all fermentation. Chlorine in water is great for keeping our water supply clean but not so good for allowing beneficial bacteria to grow during the lacto-fermentation process.

Read more about this recipe on the blog.

How to Make Lacto-Fermented Vegetables



2 cups water
1 tablespoons sea salt

Any Combination of Fresh Vegetables

chopped carrots
chopped cauliflower
chopped onions
chopped turnips
chopped daikon radishes
chopped radishes
sliced purple daikon radishes
sliced watermelon radishes
sliced jalapeño peppers
chopped beets
chopped green beans
chopped green onions
chopped garlic
chopped fresh ginger

Any Combination of Herbs and Spices

dried Thai chili pepper
whole black peppercorns
bay leaves
fresh dill
fresh basil
fresh tarragon