Description
Make your own zero waste fermented vegetables at home with simple ingredients and minimal equipment. This recipe helps reduce food waste while creating a healthy, probiotic-rich condiment.
Ingredients
- 2 cups chopped seasonal vegetables (carrots, cabbage, radishes, or cauliflower)
- 1 tbsp sea salt
- 2 cups filtered water
- 1 tsp whole peppercorns (optional)
- 2 garlic cloves (optional)
- 1 tsp coriander seeds (optional)
Instructions
- Chop vegetables into bite-sized pieces
- Dissolve salt in water to create brine
- Pack vegetables tightly into a clean jar
- Pour brine over vegetables until fully submerged
- Place a weight on top to keep vegetables under liquid
- Cover jar with cloth and secure with rubber band
- Ferment at room temperature for 3-7 days
- Check daily and remove any surface foam
- Transfer to refrigerator when desired sourness is reached
Notes
- Use organic vegetables when possible
- Save vegetable scraps for broth
- Adjust fermentation time for preferred sourness
- Sterilize jars before use
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermentation
- Cuisine: International