This is a basic fermented vegetable recipe that could be used for absolutely any vegetables that you want to ferment. It’s based on the basic 2.2% brine. Stashed in a cool, dark location, a properly prepared jar of fermented vegetables will last for several months, even up to a year.
I chose to feature carrots and beets in this version because they are reliable and delicious. They’re perfect for making winter vinaigrette salad and purple haze blender juice, and the mellow-flavoured brine is delicious in a briney sports drink or gravy.
Makes 1 quart (1 L)
3 tsp non-iodized salt
1½ cups (375 mL) chlorine-free water
1 medium beet, unpeeled, thoroughly washed, sliced into matchsticks
3 large carrots, unpeeled, thoroughly washed, sliced into matchsticks
Dissolve the salt in 1 cup (250 mL) of water in a 1-quart (1 L) jar. It can take a few minutes, so stir it a few times while you prep the carrots and beets.
Pack the vegetable sticks into the jar vertically. They should be tight enough that they won’t move or float once you add the liquid.
Pour in enough water to fully submerge the vegetables. If the vegetables float, use a weight to keep them submerged in the brine. The vegetables will bubble as they ferment, so leave at least 1 inch (2.5 cm) of headspace to prevent overflow.
Cap with a lid that will allow CO2 to escape and place the jar in a dark cupboard to ferment for at least 3 days. Store the jar in the fridge once you’ve opened it.
TIP: If you want to stash your fermented vegetables in a cool, dark location for longer than a week, I recommend sanitizing your jar and lid. It’s the best way to avoid contamination.