Seasonal Fermented Vegetables Recipe

Experiment with fermenting vegetables through the seasons.

From "Fermented"
March 2016

  • Only use firm-textured vegetables such as green beans, broccoli, or parsnips. Soft vegetables, such as eggplant, zucchini, or tomatoes won’t work.
    Photo by Tara Fisher
  • Whether you want to experience the health benefits of fermented foods or just try something more experimental in your kitchen, "Fermented" by Charlotte Pike shows you how to make everything from sourdough bread and yogurt to kefir and kombucha.
    Cover courtesy Kyle Books

Yield: 1 quart jar

Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Fermented (Kyle Books, 2015) includes chapters covering fruit and vegetables, milk, pulses, baking, and drinks that will introduce you to unique new flavors.

This is a very simple method for fermenting fresh vegetables and is a great way of getting started with fermentation. The vegetables will be ready to eat in under a week and retain a delicious crunch. I actually think fermenting them in this way enhances their flavor.

You can use this basic method to ferment a whole range of different vegetables. Simply substitute all or some of the vegetables for your own choice of veg.


Spring—Carrots with dill

• 5 cups organic carrots, peeled and cut into

• 1/2 in thick sticks

• Large sprig of dill

Summer—Fennel and radish with dill

• 5 cups organic fennel, cut from top to bottom into 1⁄8 in thick slices

• 1 3/4 cups organic radishes, halved lengthwise

• Large sprig of dill

Fall—Spiced cauliflower

• 5 cups organic cauliflower florets

• 1 tablespoon curry powder

• 1 tablespoon chili powder

• 1 teaspoon cayenne pepper

• 1 teaspoon ground turmeric

• 3 garlic cloves, peeled and crushed

Winter—Beet, apple and ginger

• 3 cups organic beets, peeled and cut into slices, 1/2 in thick

• 1 2⁄3 cups organic apples, cored and cut into slices, 1/2 in thick

• 2⁄3 cup organic fresh ginger, peeled and cut into slices, 1⁄8 in thick

For the ferment

• 2 cups filtered water

• 1/4 cup Water Kefir

• 2 tablespoons sea salt

• 1-quart glass Le-Parfait-style jar with a rubber seal, sterilized


1. Pack the prepared vegetables (and fruit, if using) into a 1-quart glass jar, layering them up if you are using different types. Put in the sprig of dill whole (if using), fitting it down the side of the jar.

2. To make the ferment, pour the filtered water into a large measuring cup and stir in the water kefir and salt.

3. Pour the liquid ferment over the vegetables, making sure that all of the vegetables are fully submerged. Fasten the lid.

4. Set aside on your kitchen countertop for 5 days. When the vegetables are ready to eat they will be slightly softened. The color from the beet and radishes does bleed. You can enjoy your vegetables as they are. Just fish out what you want to eat from the jar, and reseal the lid. They’re best eaten within a month of being made.

5. Once opened, store in the fridge and consume within 2 weeks.


If substituting with other vegetables of your choice, ensure that all root vegetables are peeled and slice your vegetables to 1/2 in thickness.

Recipe reprinted with permission from Fermented by Charlotte Pike and published by Kyle Books, 2015.

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