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Fermented vegetables are a great and tasty way to preserve the summer harvest. Fermentation recipes are basic and flavorful while also adding a healthy does of probiotics to our preserves and meals.

An open jar of beets in water surrounded by onions and fresh beets on a table with text overlay.

The great thing about learning how to ferment vegetables is that the technique is relatively simple, requiring only water, salt, veggies and time. This simplicity means that it can be repeated and tried with any number of vegetables you enjoy.

To make things even easier, you can use the Easy Fermenter fermentation lids to help reduce the risk of user error.

Start with Garden Excess

If you’re new to fermenting and have a garden. This is the best place to start your fermentation experimentation. Simply start small batches with your bits of your vegetable garden excess. Some vegetables are better suited than others – look to beans, cauliflower and other sturdy veggies in the beginning.

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Keep a Notebook of Recipes

Keep track of your recipes and experiments in a notebook. This is the easiest way to repeat success and decide what to change later – do you want to add more spice? ferment for a longer or shorter period of time? Those notes are invaluable and will help you decide on what to do more or less of in the future.

An inexpensive notebook such as a composition notebook works well as a fermentation journal.

Vegetable Fermentation Recipes

Use these specific recipes to get started and as inspiration point in moving forward in your own experiments.

An open jar of fermented hot peppers, text overly and an open jar of beets in a collage.

Other Ways to Preserve Produce

Fermenting vegetables is a great way to preserve food but it’s not the best way for some fruits and vegetables. You can learn more about other ways to preserve the harvest here.

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Kathie is a writer, gardener, and teacher living with her soulmate, Jeff, in northwestern Montana. As a fiercely D.I.Y. individual, she is dedicated to living a life made of her own hands as much as possible.

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