Fermented Vegetable Medley Recipe

Take an assortment of your favorite vegetables to a new level by fermenting them for flavor, longevity, and good health.

| Fall 2019

Photo by Getty Images/meteo021

Yields 1 quart.


  • 4 cups assorted vegetables of your choice, washed, peeled if desired, and cut into uniform pieces
  • Seasonings of choice, such as garlic, dill, and peppercorns
  • 2 tablespoons fine sea salt
  • 4 cups distilled water (free of chlorine)


  1. Pack the vegetables into a clean, sterilized quart jar, leaving at least 1-1/2 inches of headspace. Add seasonings as desired.
  2. In a large bowl or stockpot, combine the salt and water. Stir until the salt is mostly dissolved.
  3. Pour salt brine over the veggies in the jar, leaving 1 inch of headspace.
  4. Add a fermentation weight or a smaller jar filled with water to keep the vegetables submerged in the brine.
  5. Cover the jar with cheesecloth or a coffee filter, and secure with a rubber band.
  6. Set the jar on the counter to ferment. Check daily to make sure the veggies are completely submerged in the brine. If not, add enough water to cover them. After 2 or 3 days, taste for flavor. Continue the fermenting process, tasting daily, until desired flavor is reached.
  7. Once the flavor is to your liking, remove the weight, cover the jar with a lid, and refrigerate.

For more fermented recipes, see Good Food for Your Gut. And to learn more about fermenting, subscribe to our newest sister publication, Fermentation.

Traci Smith is a Capper’s Farmer editor. She enjoys doing crafts, hanging out with her Labrador retrievers, and trying new recipes.



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