How To Ferment Vegetables At Home

Fermenting is a simple and delicious way to preserve vegetables with added health benefits. Learn how to ferment vegetables for homemade kimchi or pickles.

1. Pickled Cucumbers

Ingredients:

  • 500 g small cucumbers
  • 50 g salt
  • 250 ml herbal vinegar
  • 375 ml water
  • 50 g sugar
  • 10 pearl onions
  • 2 small garlic cloves
  • 1 teaspoon mustard seeds
  • 1 teaspoon peppercorns
  • 2 bay leaves
  • Half bunch of dill
  • 2  canning jars with lid (500  ml)

Instructions:

  1. Wash cucumbers, dry and add with salt in a bowl
  2. Cover with cold water and let sit overnight
  3. Mix 375 ml water, sugar, onion, garlic and all herbs and bring to boil
  4. Add chopped dill
  5. Remove cucumber water and add fresh water to cucumbers and let sit for 15 minutes.
  6. Clean out jars and add cucumbers, garlic and onions
  7. Add herbal water and close jars

2. Easy Kimchi Recipe

Ingredients:

1 head Chinese cabbage
3 tablespoon salt
2-3 garlic cloves
1 spring onion, chopped
2.5 tablespoons Gochutgaru chili powder
1 tablespoon sugar
2 canning jars with lid 500ml

Instructions:

Wash Chinese cabbage and cut in pieces
Add to a bowl and mix with salt – mix with hands – use gloves
Let sit 2-3 hours, mix again, repeat twice – finally let sit for 1-2 hours
Cabbage should be soft by then
Quickly wash kimchi – not too long, so salty taste stays
Add Garlic cloves, spring onions, sugar and Gochutgaru and mix
Add kimchi mix to jars