Today I am going to share with you how to easily ferment your own vegetables.
{This post was developed in partnership with Mortier Pilon. All opinions are my own. }
This topic is nothing new for me. If you’ve followed my blog for awhile now, you might remember these two posts:
- How to Simply Ferment Your Own Veggies (from 2013, pinned over 3,000 times)
- How to Make Homemade Kombucha (from 2013)
Why Ferment?
Before I share how to easily ferment your own vegetables, I wanted to give you several resources for why you might even consider making and/or eating fermented foods.
- The Health Benefits of Fermented Foods
- Fermented Food Benefits: 9 Reasons to Add Them to Your Diet
- This Is What Happens to Your Brain When You Eat Fermented Food
- Is Fermented Food a Good Recipe for Good Gut Health?
- 5 Reasons You Should Add More Fermented Foods to your Diet (Infographic)
Mortier Pilon states that in addition to being cheap and delicious, here are 6 reasons to ferment your foods :
- Restore the natural balance of your gut flora;
- Stabilize gastric acidity;
- Facilitate nutrient absorption;
- Contribute to intestinal health;
- Are preserved with no loss of nutritional value;
- Stimulate the immune system.
Mortier Pilon
As I showed you back in 2013, you can simply ferment your own veggies. But the way I will show you today is even easier. In fact, it’s the easiest way to get fermented vegetables without having to purchase store-bought fermented vegetables.
I’ll be honest, when Mortier Pilon reached out to me, I was a bit skeptical.
In fact, I told them they could send me a fermentation crock plus recipe book, I would test it out and if (and only if) I really enjoyed it, I would share with you.
But, instantly, I loved it!
Fermenting foods with Mortier Pilon, as I quickly learned is healthy, economic, ecological and Samarah loved the recipes (namely the Vegetable Medley below).
Mortier Pilon 2L Fermentation Crock
I have the 2L Fermentation Crock, and it could not have been easier to use. Everything from the packaging to the product design, recipes, actual fermentation process and clean up was top notch and easy.
This kit has everything you need to start making your own pickles at home: a durable, cleverly designed fermentation crock that’s a third of the price (and weight!) of most crocks on the market, a rewritable label to identify each batch, and a booklet of user-friendly, thoroughly tested recipes to get you started.
How to Easily Ferment Your Own Vegetables
Click HERE to save this recipe for later.
My favorite recipe I have made so far is the Vegetable Medley, which I wanted to share with you today.
- 3 pears, peeled and diced
- 3 cups cauliflower
- 2 cups carrots, peeled and diced
- 1 leek, sliced
- 3 tbs ginger root, minced
- ¼ cup salt
- In a large bowl, combine all of the ingredients except the salt.
- Place the mixture in your Mortier Pilon fermentation jar and press. Make sure to leave ¾ of an inch (2 centimeters) of headspace between the vegetable mixture and the rim of the jar. Cover with salt.
- Let the mixture ferment at room temperature, covered, for 3 to 5 days. If, after 24 hours, the liquid that has appeared does not cover all of the mixture, add some water and a pinch of salt. Once the desired level of fermentation has been reached, refrigerate or serve.
Preparing the food that you want to go through the fermentation process is literally all you have to do.
I could pretend that it was more complex than that, but it wasn’t.
And the final product tasted just like the fermented vegetables I have gotten from the store in the past.
Buying fermented foods in the store adds up quickly. This crock will yield batch after batch after batch of pure fermented goodness.
When you shop with Mortier Pilon, I make nothing, but I’m telling you…..give it a try!
Xox,
SKH
You will heal. I will help.
i love fermented veggies esp kimchi..thank you for sharing these easy method 🙂
You are most welcome!
SKH – do you know if this fermenting crock is dishwasher-safe?
It sure is! You’d love it:)
first instruction is “sterilize the crock” How?
Hi! I just used soap and warm water and fully cleaned prior to using. Hope that helps!
I just tried my first batch of fermented vegetables, with the cauliflower and pears as listed above. How do I know if the “desired level of fermentation” has been reached. I’ve never had fermented vegetables before – what is is it supposed to taste like? It is still crunchy, and it is really salty. Is it supposed to be sour like sauerkraut?
Is there a limit for how long I can leave it ferment? Can I taste it and then leave it ferment for longer?
Hi, Sheila! Check out Kombucha Kamp for more of the nitty gritty details:) –> https://www.kombuchakamp.com/
Does the recipe above require a brine? How does it create the liquid?
Hi Rebecca – Nope. Everything mentioned is all we did! The liquid comes from the vegetables. Enjoy!