Saturday, March 2, 2013

Fermented vegetables

Fermented Vegetables

Fermented vegetables can be used as a condiment, they can also be chopped and added as flavouring to cream cheeses and other foods.
Fermented vegetables are an excellent source of pro-biotic bacteria, and other nutrients.


  • Vegetables
  • Water
  • Salt
  • (Optional: Herbs, such as dill weed)
  • A bowl with lid into which a plate can be fitted upside down
Many vegetables will work with this recipe. I personally tried asparagus  sweet peppers, pickling or baby cucumbers, celery, and (separately) cabbages.


  • Do NOT wash the skin of the vegetables (it may be best to have some from a market or own garden)! It is the micro-organisms on the skin, that do the fermenting.
  • Cut vegetables into not too small pieces (small cucumbers may be left intact)
  • Put them into a large enough bowl and cover them with salt water (2-3 teaspoons of salt per quart/per litre)
  • Optional: add herbs
  • Put a plate that fits exactly on top of the vegetables (upside down) to keep the vegetables submerged
  • Put a lid on the bowl and let it all stand on the counter at room temperature for 48 hours
  • After that it can be transferred to the fridge, and will keep there for a long time

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