Fermented Fruits & Vegetables Recipes

Frequently Asked Questions

• What vegetables can you ferment?

  Almost any vegetable works. Cabbage, carrots, cucumbers, radishes, beets, green beans, cauliflower, garlic, onions, peppers, turnips, and celery all ferment well. Softer vegetables like tomatoes and zucchini become mushy, so they work better as salsas or relishes. Start with cabbage (sauerkraut) or cucumbers (pickles) for your first ferment.

• How much salt do I need for fermentation?

  For dry salting (like sauerkraut), use 2 to 3 percent salt by weight of the vegetables. For a salt brine (like pickles), dissolve 1 to 3 tablespoons of salt per quart of water. Use non iodized salt. Iodine can inhibit the beneficial bacteria. Sea salt, kosher salt, or pickling salt all work.

• Is fermented food safe to make at home?

  Yes. Lacto fermentation is one of the safest food preservation methods. The lactic acid produced during fermentation creates an environment where harmful bacteria cannot survive. Botulism, the main concern with canning, requires a low acid, anaerobic environment that lacto fermentation does not create. Trust your senses and discard anything that smells off or shows mold.

• How long does fermentation take?

  Quick pickles can be ready in 3 to 5 days. Sauerkraut takes 1 to 4 weeks depending on temperature and your flavor preference. Kimchi is usually ready in 3 to 7 days. Taste periodically and move to the fridge when you like the flavor. Longer fermentation produces more tang and more complex flavor.

• Do I need special equipment for fermenting vegetables?

  A glass jar and something to keep the vegetables submerged under brine is all you truly need. A mason jar with a loose lid or a cloth cover works fine. Fermentation weights help keep vegetables under the brine. Airlock lids are convenient but not essential. You do not need expensive crocks or specialized equipment to start.

• How do I know if my ferment has gone bad?

  Trust your senses. Good ferments smell tangy and pleasantly sour. Bad ferments smell putrid or rotten, which is very different from sour. Surface mold (fuzzy growth) means the batch should be discarded. White film (kahm yeast) on the surface is harmless but can affect flavor. If it tastes good and smells good, it is good.