Three simple recipes: fermented carrot sticks, fermented beet kvass, and fermented daikon radish

Contents

1. Intro
2. Video Recipe
3. Ingredients
4. Recipe
5. Leaving the Veggies to Ferment on the Counter
6. Shake and Burp the Jars Each Day
7. Other Ideas for What to Ferment by This Method
8. What to Eat With These Fermented Veggies
9. Health Benefits of Fermentation

Introduction

Fermenting veggies in salt water is super easy. Just put veggies in salt water and let them sit. This keeps them fresh, makes them easier to digest, and adds great flavor—like pickles! The recipe doesn’t need exact measurements, so don’t stress over amounts.

I’ll also share my foolproof tip for mold-free ferments: the tight-lid method.

Here’s a quick guide with three simple recipes: fermented carrots, fermented daikon, and beet kvass.

Video Recipe

Ingredients:

• The vegetable you are fermenting (such as carrots, beets, or radish)
• Veggies, herbs, spices for flavor (such as onions, garlic, ginger, etc.)
• Salt
• Water
• A jar with a lid

Recipe

Chop the Veggies: Slice your veggies and put them straight into jars. (If you’re making multiple jars, you can mix everything in a bowl first.)

I’m making carrot sticks with garlic and onion. So I’ll cut my carrots into stick shapes.

For the beets, I’m making a beet kvass, which is a drink. I’ll cut up half of a large beet, along with some onion, garlic, and a small carrot, for flavor.

For the radish, I’m using about half of a large white daikon radish, which I’ll cut into stick shapes, with added onion, garlic, and carrot for flavor and color.

Note that you can cut most root vegetables into any shape, and the ferment should still work.

Add Salt and Water: Add a spoonful of salt to each jar (a 1 L jar takes about 1 tbsp of salt), then fill with water, leaving about an inch of space at the top.

Seal the Jars: Screw the lids on tight to keep air out! Some methods suggest loose lids or mesh covers, but I’ve found that a tight lid prevents mold best. Each day, “burp” the jars to release gas—just open the lid slightly, then tighten it again. Even if you miss a day or two, it’s usually fine; just expect extra bubbles. Label each jar with the date.

Ferment and Store: Let the jars sit at room temperature, burping and gently shaking them daily. After 1–2 weeks, when the veggies are nicely fermented, move them to the fridge to keep for months.

Leaving the Veggies to Ferment on the Counter

Let the jars sit at room temperature for 3–14 days. I find 6–7 days is usually ideal, but this depends on the type of veggie, salt amount, and room temperature. Each day, shake and burp each jar—this keeps the veggies evenly covered in brine and releases built-up gas. Taste-test as you go to find your perfect flavor. Once they’re tangy enough for you, move them to the fridge to slow down fermentation, where they’ll stay fresh for months.

Shake and Burp the Jars Each Day

With the lid tightly sealed, shake each jar daily—just turn it upside down to coat all veggies in brine.

To “burp” the jars, briefly open and close the lid to let gas escape. It will be fizzy, especially after a few days.

Once they’re tangy to your liking, move them to the fridge, where they’ll keep for months.

Other Ideas for What to Ferment by This Method

Almost any firm veggie can be fermented with this method. Here are some ideas:

• Cucumbers: For classic pickles.
• Zucchini: Possibly even better than cucumber pickles
• Green beans: Crunchy and perfect for snacking.
• Cabbage: Sauerkraut is made a bit differently. You crush the salted cabbage up with your hands, drawing out the juices. Then you might just need to add tiny bit of salt water. The method is similar but not identical.

Experiment with mixing veggies in each jar and have fun with it.

What to Eat With These Fermented Veggies

Fermented veggies can be a added as a tangy, crunchy side to any meal. Traditional cultures ate fermented foods all the time. Try them on top of a rice bowl, with eggs, with sausages, in a sandwich or burger, or in soup.

The liquid is very good too. You can use it to make salad dressings, or add it to soups, stews, or chilli.You can even drink it straight fora shot of pro-biotic.

Health Benefits of Fermentation

Fermentation has been a staple in traditional diets worldwide for centuries: from beet kvass in Eastern European cultures to pickled daikon radish in Asian cultures. Fermented foods not only preserve nutrients but often enhance them, making vitamins and minerals easier to absorb. They’re rich in beneficial bacteria, or probiotics, that support digestion and gut health. Cultures across the globe have relied on these foods not just for flavor but as natural health boosters, which speaks to their lasting benefits.