Lacto-Fermented Dilled Garden Vegetables
Fermenting vegetables at home is easier than many people realize, and this Lacto-Fermented Dilled Garden Vegetables recipe is the perfect place to begin. Using nothing more than fresh vegetables, salt, water, herbs, and a little patience, you'll create crisp, tangy vegetables full of bright flavor and old-world tradition.
Unlike vinegar pickles, these vegetables develop their characteristic tang naturally as beneficial lactic acid bacteria transform the vegetables over several days. Along the way, you'll discover that fermentation is less about following strict rules and more about learning to observe, taste, and trust the process.
This recipe teaches the basic fermentation method rather than just one recipe, giving you the confidence to experiment with seasonal vegetables throughout the year. Once you understand the process, you'll discover just how enjoyable—and surprisingly simple—home fermentation can be.
So whether you're completely new to fermentation or looking for another recipe to add to your collection, this colorful vegetable ferment is flexible enough to adapt to whatever is fresh and in season. Enjoy it as a snack, on a charcuterie board, alongside sandwiches, chopped into salads, or anywhere you want to add a burst of flavor and crunch.
Lacto-Fermented Dilled Veggies
Ingredients
- 1 pound (454 g) mixed vegetables, such as carrots, cauliflower florets, radishes, green beans
- 2 cups (475 ml) filtered water
- 1 tbsp (18 g) fine sea salt (or enough to make a 2–2.5% brine)
- 2–3 cloves garlic, lightly crushed
- 2–3 sprigs fresh dill
- 1 tsp mustard seeds
- ½ tsp black peppercorns
- Optional: ¼ teaspoon red pepper flakes
Instructions
- Wash and trim the vegetables, then cut them into bite-sized pieces or sticks that will fit comfortably into a clean quart-size wide-mouth glass jar.
- In a measuring cup or bowl, dissolve the salt completely in the filtered water to make the brine.
- Place the garlic, dill, mustard seeds, peppercorns, and red pepper flakes (if using) in the bottom of the jar. Pack the prepared vegetables into the jar, leaving about 1 inch of headspace, or enough room for a fermentation weight, at the top.
- Pour the brine over the vegetables until they are completely covered. Place a fermentation weight on top to keep all of the vegetables submerged beneath the surface of the brine.
- Loosely secure the lid or use a fermentation lid with an airlock. Place the jar on a small plate or tray to catch any brine that may bubble over during fermentation. Leave the jar at room temperature (65–75°F), away from direct sunlight.
- After a day or two, you'll begin to notice small bubbles and the brine may become cloudy. These are normal signs that fermentation is underway.
- Begin tasting after 5 days. Depending on the temperature of your kitchen and your preferred level of tanginess, the vegetables may be ready in 5–10 days. Allow them to ferment longer if you prefer a more developed flavor.
- Once the vegetables taste the way you like them, remove the fermentation weight, seal the jar with a lid, and refrigerate. The cool temperature slows the fermentation, and the vegetables will keep for several months.
Notes
- Once you understand the basic method, you can adapt this recipe to the vegetables you enjoy most or whatever is in season. Try carrots and cauliflower in the spring, green beans and peppers in the summer, or turnips and radishes in the fall.
- Keep the vegetables completely submerged beneath the brine throughout fermentation. This is one of the simplest ways to ensure a successful ferment.
- Fermentation is influenced by temperature. A warmer kitchen will speed up the process, while a cooler kitchen will slow it down.
- Trust your senses. A pleasantly sour aroma, cloudy brine, and bubbles are all signs of a healthy ferment.