Description
Learn how to make your own delicious and nutritious cultured vegetables at home with this easy recipe. These tangy and crunchy veggies are packed with probiotics and are a great addition to your meals.
Ingredients
Scale
Vegetables:
- 4 cups shredded or chopped vegetables (e.g., cabbage, carrots, radish, bell pepper)
Others:
- 1 tablespoon sea salt (non-iodized)
- 2 cloves garlic, smashed (optional)
- 1 teaspoon grated fresh ginger (optional)
- Filtered water as needed
Instructions
- Prepare Vegetables: Place the shredded vegetables in a large bowl.
- Add Salt: Sprinkle with sea salt and massage for 5–10 minutes.
- Pack Jar: Pack the vegetables tightly into a clean quart-sized glass jar.
- Add Water: Add filtered water if needed to cover the vegetables.
- Add Flavors: Tuck in garlic and ginger if using.
- Ferment: Cover with a loose lid and ferment at room temperature for 5–10 days.
- Check Daily: Ensure vegetables remain submerged, taste after 5 days.
- Store: Once ready, seal with a tight lid and refrigerate.
Notes
- Use a mix of colorful veggies for visual appeal and variety.
- Always use non-chlorinated water and avoid table salt with additives.
- Once refrigerated, cultured veggies can last up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermenting
- Cuisine: International
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
