How to Ferment Vegetables

Download Article

3 Recipe Ratings | Success Stories

Reviewed by Marrow Private Chefs

Last Updated: February 2, 2024 Approved

Download Article

ARTICLE

VIDEO

Fermenting vegetables by preserving them in liquid improves their nutritional profile and results in a tangy, crunchy, delicious final product. Kimchi and sauerkraut are popular variations, but almost any vegetable will ferment when submerged in liquid, often with salt or another starter culture added. Fermented vegetables last for many months, allowing one to enjoy the flavorful vegetables of summer all year round. See step 1 to get started.

Part 1

Part 1 of 3:

Gathering Ingredients and Equipment

Download Article

1
Choose vegetables to ferment. The best vegetables to ferment are those that are in season and ripe, at the height of their optimal texture and flavor. Choose vegetables that were grown nearby, and opt for organic when possible. You can ferment one vegetable at a time, or pack several types together for a delicious "salad" of fermented vegetables. Here are a few popular choices: ^{[1]
X
Research source}
- Cucumbers . Fermented cucumbers - pickles - are a great place to start if you've never fermented before. Try packing pickles alone or with onions, carrots and peppers. (Do not use waxed cucumbers. To see if a cucumber is waxed, scrape the cucumber with a fingernail. Ask for pickling cucumbers at the store.)
- Cabbage . Fermenting cabbage turns it into tart, crispy sauerkraut. ^{[2]
  X
  Research source} Consider making kimchi for a spicy spin on cabbage fermentation.
- Peppers . Peppers may be fermented on their own or packed with another vegetable to add some heat.
- Green beans or asparagus . Pickled green beans or asparagus are a welcome treat in the winter months when the fresh green taste of summer is hard to come by.
2
Decide how much salt to add. When vegetables are covered in a liquid solution, the natural bacteria present in their skin begins to break down the cellular structure in the process of fermentation. Vegetables will ferment in plain water, but their taste and texture is better with the addition of salt, which promotes the growth of "good" bacteria and inhibits the growth of "bad" bacteria, resulting in crispy, tasty vegetables. ^{[3]
X
Research source}
- The standard amount of salt to add is 3 tablespoons per 5 pounds of vegetables. If you're on a low sodium diet, it's fine to add salt to taste.
- The less salt you add, the quicker the vegetables will ferment. Adding more salt will cause the process to go more slowly.
- If you don't want to add much salt, using a starter culture will help promote the growth of good bacteria and stifle the growth of bad bacteria. You can add whey, kefir grains, or dried starter culture to the mix and reduce the amount of salt. Be aware, however, that using a starter culture without any salt will result in less crisp vegetables. ^{[4]
  X
  Research source}
Advertisement
Wide-mouth, cylindrical ceramic crocks or Mason jars are commonly used to ferment vegetables. Since the vegetables and brining mixture will sit in their containers for weeks or even months, it's important to choose containers that won't leach chemicals into the mix. Ceramic and glass containers are the best choices; avoid containers made from metal or plastic. ^{[5]
X
Research source}
4
Devise a weight and cover system. You'll also need lids that allow for airflow while keeping out insects as well as weights to pack the vegetables tightly. You can buy fermenting vessels that have a weight and cover system in place, or devise your own using less expensive household supplies. ^{[6]
X
Research source}
- If you use a ceramic crock, find a small, heavy plate that fits inside the crock. Place a heavy jar or rock on top of the plate to serve as a weight. Drape a thin, clean cloth over the top to keep out insects.
- If you use a mason jar, get a smaller mason jar that fits snugly inside the larger one. Fill it with water to serve as a weight. Drape a thin, clean cloth over the top to keep out insects.

Part 2

Part 2 of 3:

Making Your Ferment

Download Article

1
Wash and process the vegetables. Be sure to rinse the skins of each vegetable thoroughly, then chop them in into strips or chunks. This creates greater surface area and helps along the fermentation process. ^{[7]
X
Research source}
- If you're making sauerkraut, shred the cabbage into bite-sized strips.
Place them in a bowl and use a meat tenderizer or kraut pounder to release the juices. If you wish to leave the vegetables mostly intact, you'll still need to press them in some way to start breaking down the cell walls. You can squeeze the vegetables or massage them to release their juices.
Add salt to taste and use a spoon to mix it in with the vegetables and juice. If you're using a starter culture too, you can go ahead and add it as well. ^{[8]
X
Research source}
Be sure to leave 3 inches (7.6 cm) or so of empty space at the top of the vessel. ^{[9]
X
Research source} Use your hands or a kitchen tool to press the vegetables down to the bottom of the vessel so that the juices rise to cover the solid parts. If there aren't enough juices to cover the vegetables, top it off with water.
To ferment, the vegetables must be weighted under the liquid. Place the weight system you have devised inside the vessel, making sure the plate or jar you are using fits snugly. ^{[10]
X
Research source} Cover the whole container with a light, tightly-woven cloth to keep out insects and still allow for airflow.

Part 3

Part 3 of 3:

Finishing the Ferment

Download Article

Place it in a clean, dry area. The vegetables will immediately begin to break down and ferment. Make sure the room is not too hot or cold; it should be at comfortable room temperature. ^{[11]
X
Research source} 1
2
Taste the ferment every day. There's no special moment at which a ferment is "ready" - it's all a matter of taste. After just a day or two, the ferment will develop a tang. Keep tasting it every day until it reaches the level of tartness you want. Some people like to eat the ferment right when it reaches their desired flavor profile. However, if you want to preserve the ferment for a long period of time, you'll need to move it. ^{[12]
X
Research source}
- If some vegetables emerge at the top of the liquid, they may develop a layer of mold. Simply scrape this off and make sure the remaining vegetables are weighted under the liquid. The mold is harmless and will not ruin the ferment.
Place it in the cellar or in your refrigerator. This will slow down the fermentation process, allowing you to keep the ferment for several months. As the vegetables continue to ferment, their flavor will deepen. Keep tasting the ferment every few weeks, and eat it as soon as it tastes the way you want it to. ^{[13]
X
Research source}

Community Q&A

Search

Add New Question

Question

If I place vegetables in leftover pickle juice, will they become fermented?

Community Answer

No. Commercial pickles are not acidic through bacterial fermentation. They are acidic usually through the addition of white distilled vinegar. This liquid actually kills good bacteria needed for vegetables to ferment.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 3 Helpful 18
Question

I rinsed off the fermented carrots and threw away the liquid. How should I store the carrots?

Community Answer

The carrots should not be rinsed and the liquid should not be discarded. Once the fermentation process has taken place, you store the jar in the fridge and eat it, juice and all.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 2 Helpful 22
Question

What causes the fermenting liquid to become dark and cloudy?

Community Answer

The liquid clouds as "the mother" or bacterial culture increases. That's good, but I've never had the liquids turn dark. I'd suspect this may be one of two things: 1. a bad species you accidentally introduced with hands or equipment that was not adequately washed beforehand. My advice would be to discard the batch. Sterilize all equipment and try again with very clean hands. 2. Make sure you are not using metal or metal lids, as dangerous leaching aluminum or other metals may have caused the darkening!

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 4 Helpful 24

See more answers

Ask a Question

200 characters left

Include your email address to get a message when this question is answered.

Submit

Video

Things You'll Need

Vegetables
A knife and cutting board
Pickling salt
A large mixing bowl
A fermenting vessel (mason jar, ceramic crock, etc.)
A weight (mason jar, plate and rock, etc.)
A thin cloth covering

Tips

Experiment with adding fresh herbs and spices to the ferments you make. Fresh dill goes well with cucumbers, fresh garlic pairs wonderfully with green beans, and fresh ginger compliments cabbage nicely.

Thanks
Helpful 34 Not Helpful 6
Use canning or pickling salts. Table salt may make brine cloudy.

Thanks
Helpful 27 Not Helpful 8
Ferment in soft water. Hard water may cause off-colors and cloudiness of the brine. If you have only hard water, boil the water and let it sit for 24 hours before fermenting.

Thanks
Helpful 28 Not Helpful 13

Submit a Tip

All tip submissions are carefully reviewed before being published

Name

Please provide your name and last initial

Submit

Thanks for submitting a tip for review!

You Might Also Like

[1]

[2]

[3]

[4]

[5]

[6]

[7]

[8]

[9]

[10]

[11]

[12]

[13]

Log in

How to Ferment Vegetables

Steps

Gathering Ingredients and Equipment

Making Your Ferment

Finishing the Ferment

Community Q&A

Video

Things You'll Need

Tips

You Might Also Like

References

About This Article

Reader Success Stories

Did this article help you?

Quizzes

You Might Also Like

Featured Articles

Trending Articles

Featured Articles

Featured Articles

Watch Articles

Trending Articles

Quizzes

Explore Categories