Top 5 vegetables to ferment at home
Episode 3/5 - They might not be the stars of the produce aisle, but once they're in a jar, they steal the show. Crunchy, colorful, and full of character, here are 5 vegetables to try fermenting at home.
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Cabbage – the unbeatable classic White, green, or red cabbage is the star of sauerkraut and kimchi. Why it’s great: rich in water, fiber, and good bacteria. How? Shred finely, salt (2% of weight), massage and pack into jar. It’ll release its own water.
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Carrots – the tangy crunch A little wilted? They’re just waiting for their big moment. Why they’re great: naturally sweet, they develop a lovely acidity. How? Cut into sticks or rounds, submerge in salt brine (30 g salt/L).
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Beets – the beautiful dye job Don’t be fooled by their bumpy skin: they work wonders. Why they’re great: their pink color makes any jar look amazing. How? In cubes or slices, in brine. Make sure to pack them well, they tend to float.
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Turnips – the forgotten fridge dweller A bit rustic? Maybe. But once fermented, they become subtle and mild. Why they’re great: easy to find, perfect with cumin or turmeric. How? In thin slices, in brine well-seasoned with spices.
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Radishes – the transformed spice Pink, white, or black: they bite, they bubble, they surprise. Why they’re great: they develop a mild, tangy taste without going soft. How? Sliced thin, in brine. They add beautiful color to jars.
UglyFruits tips for your first successful jar:
- Cut finely so the salt works well.
- Use a weight or inverted glass to keep vegetables submerged.
- Mark your start date: at day 5, taste daily!
- Ferment at room temperature (64-72°F), away from sunlight.
You don’t need to be a chemist to get started: water, salt, a jar… and a little patience. That’s all you need to make your imperfect vegetables sparkle.
