top of page

Lacto fermented veggies


 Lacto fermented veggies

How to make

Eating living probiotic foods like lacto-fermented veggies provides the best preconditions for long term gut health and will affect the immune system, nervous system & brain chemistry. Bubbling, tangy, sour, softer than raw but still crunchy. 

Feel free to use any hard veggies like carrots, cauliflower, brocoli, beetroot. 


- In a bowl, dissolve the salt in the filtered water. (20g of sea salt for 1 liter of water)

 - Wash and slice off the veggies

 - Pack the vegetables in so tightly that it is impossible to squeeze in even one more piece 

- You can add some onions, garlic, ginger, black peppercorns, caraway, mustard seeds, bay leaves, or any other herbs to the jar 

- Once the jar is full, pour the salt brine over the veggies, they must be completely covered by the brine 

- Place the jar on a plate to catch the overflow that may happen during active fermentation. Leave the jar at room temperature for 5 to 10 days depending on how sour and tangy you like it. 

- After the first 24 hours, remove the lids and check on your ferment. You should start to see some bubbles and it will begin to develop a mild, refreshingly delicious sour smell 

- Then, transfer the jar into the fridge.The vegetables will continue to slowly ferment. 

Enjoy your lacto-fermented veggies straight out of the jar as a pickle, with some humus, or use them in recipes.

1 hour


Any hard veggies like carrots, cauliflower, brocoli, beetroot. 

bottom of page