Easy fermented vegetables
This is more of a guide than a recipe on how to ferment vegetables. Make sure to read all of the tips in the post above first.
Fermented vegetables
  • 2 -3 cups of chopped vegetables
  • Salt brine to cover
  • 1 Tbsp starter culture (eg whey, kombucha, kefir), optional
  • Flavourings (eg caraway seeds, peppercorns, garlic), optional
Salt brine
  • 1 litre/quart filtered water
  • 2 Tbsp sea salt
  1. First, make the salt brine by adding the salt to the water and stirring until dissolved. Set aside.
  2. Add the vegetables to a clean (preferably sterilised) jar. Add any flavourings and stir through the vegetables.
  3. Pour over the brine and started culture if using to cover the vegetable. Gentle press down with a spoon to release any air pockets.
  4. Cover, and leave to ferment a few days at room temperature, out of direct sunlight.
Recipe by to her core at https://tohercore.com/easy-fermented-vegetables/