How To Ferment Vegetables

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Curious about how to ferment vegetables and add a pop of flavor to your meals? This guide breaks down the easy steps to turning everyday veggies into tangy, crunchy, probiotic-packed goodness, all from the comfort of your kitchen!

Ever wonder how your favorite pickles, kimchi, or kombucha get their zing? The secret lies in something ancient, something bubbling just beneath the surface, something called fermentation. It’s a process that turns humble veggies into flavor-packed powerhouses and transforms your average meal into something extraordinary.

If you’ve ever felt a spark of curiosity about the funky, tangy, and downright delicious world of fermented foods, you’re in the right place. In this guide, you’ll dive into the basics of how to ferment vegetables, along with practical tips and recipes to help you bring those bold flavors to your own kitchen. Whether you’re a first-timer or a fermented food expert, there’s plenty here to inspire your next creation.

What is Fermentation? The Science Behind the Flavor

Let’s dive into the fun part: what exactly is fermentation, and why is it so interesting? Imagine you’re hosting a party, and the guests of honor are microscopic bacteria and yeasts. Sounds weird, right? But these tiny guests are the life of the party. Fermentation is the process where these microorganisms break down sugars in food, producing lactic acid, alcohol, and other compounds that give fermented foods their unique flavors and textures.

Think of it like this: learning how to ferment vegetables is nature’s way of preserving ingredients and boosting their flavor—without needing a fridge. It’s been around for thousands of years, long before anyone thought to plug in a refrigerator. What’s even more fascinating is that this process doesn’t just keep food from spoiling; it elevates it. That tangy bite of kimchi? The fizzy kick of kombucha? All thanks to fermentation doing its thing.

Scientifically, fermentation can happen with oxygen (aerobic) or without it (anaerobic). Most of the delicious fermented foods we enjoy, like sauerkraut and miso, come from lactic acid fermentation, where lactic acid bacteria take charge. This process creates an acidic environment that not only adds flavor but also prevents harmful bacteria from thriving.

Fermenting vs. Pickling (And Culturing): What’s the Difference?

At this point, you might be wondering, “Wait, isn’t this just pickling?” Not quite. While fermentation, pickling, and culturing all involve preserving food, they’re not playing the same game.

Pickling is like the speed-dating version of preservation. You dunk your veggies in a vinegar-based brine, and the acidity does all the heavy lifting, killing off bacteria and preserving your food with a sharp, tangy kick. It’s quick, easy, and you can have pickles ready in a matter of hours.

Fermentation, on the other hand, is more like a slow-cooked love story. Instead of vinegar, fermentation relies on wild microorganisms (like lactic acid bacteria) that transform sugars into acids over time. We’re talking about a process that takes anywhere from a few days to a couple of weeks, depending on what’s being fermented. The payoff? More complex, tangy flavors that build naturally. No vinegar here—just good bacteria doing their thing. (In fact, traditional fermented pickles, like lacto-fermented cucumbers, don’t need vinegar at all.)

And then there’s culturing, which is a more specific process. Like fermentation, culturing uses bacteria, yeast, or mold to change food (think yogurt or sourdough), but the key difference is the use of a starter culture to guide the process. In culturing, you’re adding a known strain of microbes to control the outcome, making it a more precise and predictable method compared to fermentation, which lets nature take its course.

So, to break it down: pickling is the quick fix with vinegar, fermentation takes its sweet time with wild bacteria, and culturing gives you more control by using a starter to guide the process.

Fermentation vs. Probiotics: How Are They Connected?

When we talk about fermented foods, the term “probiotics” often gets thrown around. While they’re related, fermentation and probiotics aren’t exactly the same thing. Let’s break it down.

Fermentation is a natural process where microorganisms like bacteria, yeast, or fungi break down sugars into acids, gases, or alcohol. This method has been used for centuries to preserve food and add flavor, creating goodies like kimchi, miso, and kombucha. It’s the reason those foods taste tangy and complex, and in some cases, it even makes them easier to digest.

Probiotics, on the other hand, are live beneficial bacteria that work behind the scenes to support your gut health. Found in some fermented foods, they help keep your digestive system running smoothly when you eat them in the right amounts. These beneficial bacteria or yeasts are similar to the good organisms already living in your gut. Think of them as your gut’s friendly squad, keeping everything in balance.

But here’s the catch: not all fermented foods are probiotic. Foods like sourdough bread or beer, while technically fermented, don’t contain live probiotics because they go through processes like baking or brewing, which use high heat. This heat destroys the live microorganisms, including the probiotics.

For a food to truly be probiotic, it needs to have live microorganisms that survive the trek through your digestive system and still do their job once they get there. So while sauerkraut can pack a probiotic punch, sourdough bread or beer? Not so much.

In summary, fermentation preserves and enhances flavors, while probiotics (if present) offer specific gut health benefits. Fermented foods bring bold flavors and preservation, while probiotics focus on keeping your gut in check.

How to Ferment Vegetables: A Step-by-Step Process

Now that we’ve cracked the code on fermentation and probiotics, it’s time to get hands-on with how to ferment vegetables. Learning how to ferment vegetables at home is easier than you might think, and the payoff? Tangy, crunchy, flavor-packed veggies that can level up any meal. Ready to give it a go? Here’s a basic step-by-step guide to how to ferment vegetables at home:

1. Prep Your Veggies: Pick your favorites—carrots, cucumbers, cabbage, radishes, whatever you’ve got. Peel and chop them into sticks, rounds, or slices. Keep it simple, or mix things up for some variety.
2. Make the Brine: Stir 1 tablespoon of kosher or sea salt into 2 cups of non-chlorinated water. This is the magic that’ll help those veggies ferment to perfection.
3. Pack the Jar: Pack those veggies tightly into a clean mason jar, and pour the brine over them until they’re fully submerged. Don’t be shy about packing it in—just leave a little room at the top.
4. Weigh It Down: Keep your veggies submerged by using a fermentation weight, or fill a small Ziploc bag with extra brine and pop it on top.
5. Cover Loosely: Screw the lid on loosely or use an airlock system to let gases escape while keeping the good bacteria in.
6. Let It Ferment: Find a cool, dark spot and let those veggies do their thing. Start tasting around day 5—fermentation can take anywhere from 5 to 14 days depending on how tangy you like them. (Remember, fermentation is affected by temperature, so warmer conditions can speed up the process.)

Once you understand how to ferment vegetables, you’ll be amazed at how much flavor you can pack into each bite. The beauty of fermentation is that the process is simple, but the results are bold, complex, and endlessly versatile.

Just be sure to watch for mold and funky smells—if something seems off, it’s better to toss the batch and start fresh. If you’re new to fermenting, start with something simple like carrots (hint: check out our fermented carrots recipe below). Once you see how good homemade fermented vegetables can be, you’ll be hooked!

Recipes With Fermented Foods

Now let’s see how fermented foods fit into real meals. Once you know how to ferment vegetables, you’ll see that they bring a lot to the table. However, once you mix them into your go-to recipes, they add something special. From the deep umami of miso to the tang of kimchi, these flavors do more than stand out—they blend in perfectly. Let’s see how they can make your favorite dishes even better.

Vegan Beetroot Burger

Kimchi is the ultimate fermented powerhouse. It’s a spicy, tangy, and slightly funky Korean staple made from fermented cabbage (and sometimes radishes) that adds a serious punch to any dish. In these beetroot burgers, kimchi takes on a whole new role as the star of a creamy, zesty mayo that balances the earthiness of the beets and farro. It’s that one ingredient that brings everything together with a kick of heat and gut-friendly goodness.

Miso Soup

Miso is like the unsung hero of simple, cozy meals. It’s made from fermented soybeans, and that umami magic transforms this vegan miso soup into something way more than just broth. You can keep it light and straightforward or go all-in with noodles, tofu, and veggies—either way, it’s a bowl of pure, feel-good comfort. And with the probiotics from the miso, it’s not just about great flavor—it’s like a little high-five for your gut, too.

Gochujang Cauliflower

Gochujang is the fiery, fermented kick your kitchen’s been missing. Made from a blend of chili peppers, fermented soybeans, and rice, this Korean paste brings a bold mix of heat, sweetness, and that deep umami magic. In this cauliflower dish, gochujang takes center stage, transforming crispy florets into little bites of spicy, savory goodness. It’s the perfect balance of flavors, making every bite a bit of magic.

Tempeh Reuben With Sauerkraut

Sauerkraut is the tangy, fermented star of this tempeh reuben, bringing a sharp bite that cuts through the smoky, savory flavors of the tempeh. Made from fermented cabbage, sauerkraut adds a layer of crunch and that signature fermented funk that takes this sandwich to another level. Paired with toasted dark rye, melted vegan cheese, and a spicy mayo sauce, this reuben has all the classic elements with a plant-based twist—and the sauerkraut ties it all together with a hit of probiotic-packed goodness.

Tempeh Bacon-Wrapped Scallop

Tempeh is the smoky, savory star in these vegan bacon-wrapped scallops. Made from fermented soybeans, tempeh delivers that hearty, slightly nutty flavor and firm texture that plays perfectly with the tender, succulent king oyster mushrooms. When crisped up and drizzled with a buttery sauce, this tempeh bacon adds a rich, satisfying contrast to the delicate plant-based scallops. It’s that umami-packed ingredient that takes the whole dish to the next level.

Now that we’ve covered the fermented food essentials, let’s go over other fermented foods that are just waiting to make your meals even more exciting. These vegan-friendly fermented wonders are packed with flavor, and they bring a little something extra to the table that’s perfect if you’re looking to add a twist to your usual go-to’s.

• Fermented Tofu: Think tofu, but with a rebellious streak. Fermented tofu is firmer, and bolder, and brings a funky, savory punch to stir-fries or sauces. It’s the secret ingredient that’s a little tangy, a little creamy, and full of umami.
• Kvass: Imagine a refreshing, tangy drink made from rye bread—it’s kvass, a traditional Eastern European sip that’s lightly sour and loaded with probiotics. It’s perfect as a refreshing beverage or even a base for a cold soup. Fancy a fermented mocktail? Kvass has got you covered.
• Natto: Yes, it’s sticky and a bit of an acquired taste, but natto is a probiotic powerhouse! This Japanese fermented soybean dish has a nutty, savory flavor and pairs beautifully with rice or noodles. Plus, once you get used to the texture, you’ll find yourself craving the savory punch.
• Kombucha: This fizzy, tangy tea is the king of fermented drinks. Whether you’re sipping it for an afternoon pick-me-up or as a refreshing sidekick to your meal, kombucha is a bubbly burst of flavor with some serious probiotic perks. And it comes in so many flavors that you’ll never get bored.
• Pickles: Sure, you’ve had pickles—but have you had fermented pickles? They’re a whole new level of crunchy, tangy goodness. Toss them in salads, layer them on sandwiches, or just snack on them straight from the jar.

If you’re ready to try something new or add a little more complexity to your meals, these fermented foods are a great place to start. They bring a depth of flavor that’s hard to match, plus the added bonus of some gut-friendly benefits. Whether you’re keeping it simple with pickles or exploring something more adventurous like natto, these foods are a fun way to bring a little extra to your kitchen.

Easy Fermented Vegetables Recipes

Ready to dive into the world of DIY fermentation? These recipes from some of our favorite bloggers will show you how to ferment vegetables, turning them into tangy, flavorful, and probiotic-packed treats. From pickled carrots to fermented tomatoes, these guides make it easy to start fermenting at home with confidence.

Easy Indian Carrot Pickles

This Indian carrot pickle by Chef Adam Sobel at Cinnamon Snail is a flavor-packed sidekick for your meals. Bright, tangy carrots meet warming spices like cumin, mustard, and tamarind for a combo that’s as zesty as it is addictive. Scoop it up with naan, sneak it into your rice bowls, or serve it alongside a curry to instantly level up your plate. Plus, this little jar of goodness sits patiently in your fridge, ready to swoop in whenever you need that extra punch of flavor.

Homemade Shatta Sauce

If you’re into spicy condiments, homemade Shatta is about to be your new favorite. This Middle Eastern hot sauce is bold, garlicky, and just the right amount of fiery—perfect for drizzling over shawarma, spicing up sabich, or adding a kick to your favorite salad dressing. With just a few simple ingredients and a quick ferment, you’ve got a flavor-packed sauce that’ll last in your fridge for months. It’s the kind of recipe that’s easy to make and endlessly versatile. It’s created by the lovely Amanda over at My Goodness Kitchen!

Fermented Cherry Tomatoes

These fermented cherry tomatoes by Pam at Sidewalk Shoes are like tiny bursts of tangy, fizzy goodness that pack way more punch than your average tomato. They’ve got that salty, garlicky kick and a little basil to keep things interesting. Toss them into salads or just snack straight from the jar. Plus, they can hang out in your fridge for months, getting even better with time.

Pickled Beets And Cauliflower

This fermented beets and cauliflower recipe by Irena at Cooked & Loved brings a whole new level of tangy, earthy goodness to the table. Think vibrant beets and crunchy cauliflower, all infused with a garlicky, herby kick that’s both bold and refreshing. Whether you’re adding them to a sandwich, an antipasto platter, or just snacking straight from the jar, these fermented veggies are as flavorful as they are good for your gut. Plus, the color? Let’s just say they’ll steal the show on any plate.

Mango Pickles

Avakaya Pachadi, or Andhra Mango Pickle, is a fermented flavor bomb. It’s spicy, tangy, and wakes up anything you put it on—whether it’s a simple bowl of rice or a full Indian feast. Tart green mangoes, paired with mustard oil and aromatic spices, bring the heat and flavor in the best way possible. If you’re into big, bold flavors, this recipe by Chef Sobel at Cinnamon Snail is a keeper.

Lacto-Fermented Snap Peas

Garlicky, tangy, and just the right amount of crunch, these lacto-fermented snap peas by Very Vegan Val look amazing! Whether you’re sneaking them straight from the jar or tossing them into a sandwich for a little extra zing, they’re impossible to resist. And the best part? You barely have to do anything. Just some snap peas, garlic, a salty brine, and a few days of letting nature work its magic.

Red Cabbage Sauerkraut

Fermented red cabbage by Olga over at Healthy Taste of Life is your go-to for adding a bold, crunchy punch to pretty much any dish. This tangy, probiotic-rich sauerkraut delivers flavor and texture with minimal effort—just cabbage, carrots, salt, and time. Whether you’re tossing it into salads, piling it onto sandwiches, or sneaking it into wraps, it brings that perfectly balanced sourness to the table. And let’s be honest, that vibrant red hue? Total showstopper.

Homemade Kimchi

Vegan kimchi by Cinnamon Snail is your new favorite way to add a punch of flavor to anything—whether you’re spicing up a simple bowl of rice, layering it into a plant-based burger, or serving it with crispy scallion pancakes. This recipe skips the fish sauce and keeps all the bold, tangy goodness that makes kimchi irresistible. With only ten ingredients, you can easily ferment your own batch at home and enjoy a zesty, probiotic-packed condiment that pairs with just about everything.

Sauerkraut

Making your own sauerkraut is surprisingly simple—just cabbage, salt, and a little bit of time. The result is a crunchy, tangy side that pairs perfectly with just about anything. After a day of fermenting at room temperature, the rest happens in the fridge, where the flavor really starts to shine. It’s a small effort with big rewards for your next meal. This recipe by MK at Emkay’s Kitchen is a great place for learning how to ferment vegetables!

Fermented Hot Sauce

Fermenting garlic scapes into hot sauce? This recipe by Very Vegan Val is worth the week-long wait. You get all that garlicky goodness, a bit of tang, and just the right kick of heat to liven up fries, soups, or sandwiches. Plus, it’s ridiculously easy to make. Blend it up with vinegar, strain, and you’ve got yourself a bright, bold sauce that’ll want to drizzle on everything.

Fermented Pickle Recipe

Making fermented pickles is almost too easy—toss some cucumbers into a salty brine with garlic and dill, wait a week or two, and boom, you’ve got yourself some crunchy, tangy magic. These pickles by Melissa over at Bless This Mess are perfect for adding that extra zing to your sandwiches, salads, or even just snacking straight from the jar. The best part? You can let them keep doing their thing in the fridge for months, getting more flavorful with time. It’s one of those kitchen projects that requires little effort but delivers big flavor rewards.

Ready-To-Eat Fermented Foods And Brands

If you’re looking for quick and easy ways to add some tangy, bold flavors to your meals, ready-to-eat fermented foods are where it’s at. From kimchi to kombucha, these foods are packed with deep umami and subtle sour notes that can transform even the simplest dish. The best part? They’re already made, so all you have to do is pop the lid and enjoy. Whether you’re tossing them into a salad, layering them on a sandwich, or just snacking straight from the jar, these fermented finds are perfect for adding a punch of flavor—no prep needed.

Tip: Most fermented foods with live probiotics can be found in the refrigerated section of your grocery store. If you’re after that probiotic boost, make sure to grab the chilled varieties. Some shelf-stable options, like pasteurized pickles or miso, might be on dry shelves, but they won’t have the same gut-friendly benefits. Let’s dive into some great options!

Fermented Vegetables

When you’re short on time but still want to bring that tangy, umami punch to your plate, ready-to-eat fermented veggies have your back. Whether it’s the bold, spicy notes of gochujang seaweed salad or the zesty bite of ginger carrots, these jars of goodness are here to add instant flavor and crunch. Toss them into grain bowls, layer them into sandwiches, or just snack on them straight from the jar. You can enjoy those rich, fermented flavors with a twist of a lid.

Gochujang

If you’re looking to bring a little heat with a side of umami to your meals, gochujang is where it’s at. This thick, fermented chili paste has a perfect balance of sweet, spicy, and savory that can transform anything from stir-fries to roasted veggies. It’s ideal for marinating, drizzling, or even spicing up your tofu game. A little goes a long way, but trust me—once you’ve added it to your kitchen lineup, you’ll wonder how you ever lived without it.

Kombucha

Kombucha isn’t just a drink—it’s a refreshing, slightly fizzy adventure in a bottle. With its tangy kick and subtle sweetness, this fermented tea is a perfect palate cleanser or mid-afternoon pick-me-up. Whether you go for a classic flavor like ginger or branch out to something fruitier, kombucha brings that signature tartness that pairs well with just about any snack. Plus, those natural bubbles make it feel a little fancy, even when you’re just sipping it at your desk.

Kimchi

Kimchi is the bold, spicy sidekick made from fermented cabbage, radishes, and a fiery blend of chili paste and garlic. It adds a tangy heat that brightens everything from grain bowls to tacos. When shopping for kimchi, always double-check the label—many traditional varieties sneak in anchovies or fish sauce. Thankfully, there are plenty of vegan options out there, so you can still get that punchy flavor without the hidden seafood surprise.

Sauerkraut

Sauerkraut is the tangy, crunchy classic that never goes out of style. Made from fermented cabbage, it’s got that perfect balance of sour and savory that can elevate everything from sandwiches to salads. Pile it onto a vegan Reuben or toss it into a grain bowl for a probiotic boost. Whether you’re keeping it simple or going all-in with a gourmet twist, sauerkraut brings a zesty punch to any dish with minimal effort.

Tempeh

Tempeh is the hearty, fermented staple that packs a punch of protein and a slightly nutty flavor. Made from fermented soybeans, it has a firm texture that holds up well in stir-fries, sandwiches, and a plant-based bacon alternative. Slice it thin, marinate it, or crisp it up in a pan—it’s incredibly versatile and absorbs whatever flavors you throw its way. Plus, tempeh brings that savory, umami depth to your dishes while being a probiotic powerhouse.

Miso Paste

Miso paste is the ultimate umami booster, bringing a deep, savory flavor to everything from soups to marinades. Made from fermented soybeans, this versatile ingredient has a rich, complex taste that adds a cozy, comforting depth to broths, dressings, and sauces. Whether you’re mixing it into a simple miso soup or whisking it into a glaze for veggies, miso delivers that signature earthy-sweet flavor that takes your dishes from good to unforgettable. Just remember, a little goes a long way—this stuff is packed with flavor.

Pickles

Whether you’re layering them into a sandwich, tossing them into a salad, or just sneaking one straight from the jar, pickles bring a pop of bright, briny goodness and satisfying crunch that wakes up your taste buds. They’re like that unexpected party guest who shows up with the best snacks—turning a simple dish into something memorable, with almost no effort at all.

Fermented Hot Sauce

Fermented hot sauce is like the secret weapon for adding just the right amount of heat and tang to your meals. It’s got that perfect blend of spice and acidity that perks up anything from tacos to roasted veggies. Just a drizzle and you’ve got instant depth of flavor—no complicated steps, just a bold kick that’ll keep you coming back for more.

Fermented Coconut Yogurt

Fermented coconut yogurt is like a tropical vacation for your taste buds—creamy, tangy, and packed with probiotics. It’s the kind of yogurt that feels just as at home in your smoothie bowl as it does as a secret ingredient in your favorite dressing or dip. Whether you’re piling on fruit and granola or sneaking it into a savory dish, this dairy-free wonder brings a bright, refreshing twist with a subtle hint of coconut that makes everything a little more exciting.

Fermenting vegetables at home is not only a fun kitchen experiment but also an easy way to add tangy, probiotic-packed flavor to your meals. From crunchy pickles to vibrant sauerkraut, learning how to ferment vegetables opens up a world of bold tastes and endless possibilities. Whether you’re a seasoned pro or just getting started, the beauty of fermentation lies in its simplicity—nature does most of the work. With a little patience, you’ll be able to transform everyday vegetables into delicious, gut-friendly staples that add vibrance and tang to any dish.

FAQs

Check Out These Recipes For More Way To Use Fermented Vegetables!

• Vegan Reuben with Mandolined Portobello
• Deep-Fried Tofu (Crispy Take-Out Style)
• Easy Roasted Red Pepper Sauce Recipe – Creamy & Vegan
• Gochujang Baked Sweet Potatoes

I hope this guide on how to ferment vegetables sparked some inspiration! If you have any questions or tried out any of the recipes, drop a comment below. I love seeing your feedback!

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How To Ferment Vegetables (Fermented Carrots)

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  Author: erin wysocarski
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  Total Time: 120 hours 15 minutes
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  Yield: 1 quart (4 servings)
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  Diet: Vegan

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If you’ve ever wondered how to ferment vegetables at home, this easy fermented carrots recipe is the perfect place to start. With just a handful of ingredients and a little patience, you’ll have tangy, probiotic-packed carrots that add a zesty crunch to any dish. Plus, it’s way easier than you think—let’s get fermenting!

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Ingredients

equipment

• 16 oz. mason jar
• Ziploc or other food-safe plastic bag (or a fermentation weight)

ingredients

• 1 pound carrots, peeled and cut into sticks
• 2 cups filtered, non-chlorinated water 
• 1 tablespoon kosher salt or sea salt (without iodine or additives)
• 4 cloves garlic, crushed
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 4–5 sprigs fresh dill

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Instructions

1. Prepare the Carrots: Peel and cut the carrots into sticks (about 3-4 inches long) to fit vertically inside the mason jar. Pack the carrots tightly into the jar, leaving about 1 inch of headspace at the top.
2. Make the Brine: Dissolve 1 tablespoon of kosher or sea salt into 2 cups of non-chlorinated water to create the brine. Stir until the salt is completely dissolved.
3. Add the Flavorings: Add the crushed garlic, mustard seeds, coriander seeds, and fresh dill sprigs to the jar, distributing them evenly among the carrot sticks.
4. Pour the Brine: Pour the brine over the carrots, ensuring they are fully submerged. If the brine does not completely cover the carrots, add more water and salt (using the same ratio) until they are fully covered.
5. Weigh Down the Carrots:
   Option 1: Place a small Ziploc bag filled with extra brine on top of the carrots to weigh them down and keep them fully submerged. Ensure the bag covers the surface of the brine to prevent air from contacting the ferment.
   Option 2: Use a fermentation weight if you have one to keep the carrots submerged.
6. Cover the Jar: Loosely screw the lid on top of the jar to allow gases to escape during fermentation. Alternatively, use a fermentation airlock lid that lets gas escape while keeping air out.
7. Ferment at Room Temperature: Place the jar in a cool, dark place, ideally between 65-75°F, for 5-7 days. Check daily to ensure the carrots remain submerged and “burp” the jar (loosen the lid briefly) to release any built-up gases if you’re using a regular lid.
8. Monitor the Fermentation: After 5 days, begin tasting the carrots. If they’ve reached your desired level of tanginess, they’re ready. For stronger flavors, continue fermenting for up to 7-10 days. Ensure the carrots stay submerged under the brine throughout the fermentation process. After you’ve mastered how to ferment vegetables, you’ll know how long to let them develop tanginess based on your taste preference.
9. Store in the Refrigerator: Once fermentation is complete, remove the Ziploc bag or fermentation weight, tightly screw on the lid, and store the jar in the refrigerator. The cooler temperature will slow fermentation, and the carrots will continue to develop flavor. Properly stored, they will last for a few months.

Notes

• Keep the Carrots Submerged: It’s essential that the carrots stay fully submerged in the brine to prevent mold and ensure a safe ferment. If any pieces float to the top, press them back down.
• Monitor for Mold: Check daily for signs of mold, such as fuzzy or discolored patches. If you see any, remove them immediately and ensure the brine covers the carrots completely. If the carrots develop an unpleasant smell (different from the usual tangy, sour smell of fermentation), discard the batch.
• Use Non-Iodized Salt and Non-Chlorinated Water: Iodized salt and chlorinated water can interfere with the fermentation process by inhibiting the beneficial bacteria. To avoid this, use kosher or sea salt and filtered or bottled water for best results.
• Cloudiness and Bubbles Are Normal: It’s normal for the brine to become cloudy or for bubbles to appear during fermentation. This is part of the natural process. Just make sure no mold forms and that the carrots remain submerged in the brine.
• Storage: Once the fermentation is complete, store the jar in the fridge. The carrots will stay fresh for 3–4 months, continuing to develop flavor over time.

Fermentation Timeline

• Early Fermentation (3-4 days): The carrots will be mildly tangy with a light sourness and a bit of crunch.
• Mid Fermentation (5-7 days): Expect more complex flavors, deeper tanginess, less sweetness, and a more pronounced sour flavor.
• Longer Fermentation (7+ days): You’ll notice bold, sharp tanginess, slightly softened carrots, and a stronger fermented flavor.

• Prep Time: 15 minutes
• Fermentation Time: 5 days
• Category: Side
• Method: Fermented, Chopped
• Cuisine: Global

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for (const checkbox of checkboxes) {
checkbox.checked = state;
}
},
async lock() {
try {
this.wakeLock = await this.wakeLockApi.request(“screen”);
this.wakeLock.addEventListener(“release”, () => {
this.wakeLock = false;
this.setCheckboxesState(false);
});
this.setCheckboxesState(true);
} catch (error) {
this.setCheckboxesState(false);
}
},
unlock() {
if (this.wakeLock) {
this.wakeLock.release();
this.wakeLock = false;
}
this.setCheckboxesState(false);
}
};

(function(callback) {
if (document.readyState !== “loading”) {
callback();
} else {
document.addEventListener(“DOMContentLoaded”, callback);
}
})(() => {
window.TastyRecipes.cookMode.init();
});

window.TastyRecipes = window.TastyRecipes || {};

window.TastyRecipes.staticTooltip = {
element: null,
tooltipElement: null,
deleting: false,
init( element ) {
if ( this.deleting ) {
return;
}
this.element = element;
this.buildElements();
},
destroy() {
if ( ! this.tooltipElement || this.deleting ) {
return;
}

this.deleting = true;
this.tooltipElement.classList.remove( ‘opened’ );

setTimeout( () => {
this.tooltipElement.remove();
this.deleting = false;
}, 500 );
},
buildElements() {
const tooltipElement = document.createElement( ‘div’ );
tooltipElement.classList.add( ‘tasty-recipes-static-tooltip’);
tooltipElement.setAttribute( ‘id’, ‘tasty-recipes-tooltip’ );

const currentTooltipElement = document.getElementById( ‘tasty-recipes-tooltip’ );
if ( currentTooltipElement ) {
document.body.replaceChild( tooltipElement, currentTooltipElement );
} else {
document.body.appendChild( tooltipElement );
}

this.tooltipElement = document.getElementById( ‘tasty-recipes-tooltip’ );
},
show() {
if ( ! this.tooltipElement ) {
return;
}

const tooltipTop = this.element.getBoundingClientRect().top
+ window.scrollY
– 10 // 10px offset.
– this.tooltipElement.getBoundingClientRect().height;
const tooltipLeft = this.element.getBoundingClientRect().left
– ( this.tooltipElement.getBoundingClientRect().width / 2 )
+ ( this.element.getBoundingClientRect().width / 2 ) – 1;
const posLeft = Math.max( 10, tooltipLeft );
this.maybeRemoveTail( posLeft !== tooltipLeft );

this.tooltipElement.setAttribute( ‘style’, ‘top:’ + tooltipTop + ‘px;left:’ + posLeft + ‘px;’ );
this.tooltipElement.classList.add( ‘opened’ );

},
maybeRemoveTail( removeTail ) {
if ( removeTail ) {
this.tooltipElement.classList.add( ‘tr-hide-tail’ );
} else {
this.tooltipElement.classList.remove( ‘tr-hide-tail’ );
}
},
changeMessage( message ) {
if ( ! this.tooltipElement ) {
return;
}
this.tooltipElement.innerHTML = message;
}
};

window.TastyRecipes.ajax = {
sendPostRequest( url, data, success, failure ) {
const xhr = new XMLHttpRequest();
xhr.open( ‘POST’, url, true );
xhr.send( this.preparePostData( data ) );

xhr.onreadystatechange = () => {
if ( 4 !== xhr.readyState ) {
return;
}
if ( xhr.status === 200 ) {
success( JSON.parse( xhr.responseText ) );
return;
}

failure( xhr );
};

xhr.onerror = () => {
failure( xhr );
};
},
preparePostData( data ) {
const formData = new FormData();

for ( const key in data ) {
formData.append( key, data[key] );
}
return formData;
},
};

window.TastyRecipes.ratings = {
defaultRating: 0,
currentRatingPercentage: 100,
savingRating: false,
init( minRating ) {
this.minRating = minRating;

this.formWatchRating();
this.closeTooltipWhenClickOutside();
this.addBodyClassBasedOnSelectedRating();
this.backwardCompFormRatingPosition();
},
formWatchRating() {
const ratings = document.querySelectorAll(‘.tasty-recipes-no-ratings-buttons [data-rating]’);
if ( ratings.length {
event.preventDefault();
this.defaultRating = event.target.closest( ‘.checked’ ).dataset.rating;
this.setCheckedStar( event.target );
this.maybeSendRating( this.defaultRating, event.target );
this.setRatingInForm( this.defaultRating );
} );
}
},
closeTooltipWhenClickOutside() {
window.addEventListener( ‘click’, e => {
// Bailout (don’t remove the tooltip) when the clicked element is a rating star, or it’s the tooltip itself.
if ( e.target.closest( ‘.tasty-recipes-rating’ ) || e.target.classList.contains( ‘tasty-recipes-static-tooltip’ ) ) {
return;
}

window.TastyRecipes.staticTooltip.destroy();
} );
},
setRatingInForm( rating ) {
const ratingInput = document.querySelector( ‘#respond .tasty-recipes-rating[value=”‘ + rating + ‘”]’ );
if ( ! ratingInput ) {
return;
}
ratingInput.click();
},
addBodyClassBasedOnSelectedRating() {
const ratingInputs = document.querySelectorAll( ‘input.tasty-recipes-rating’ );
if ( ! ratingInputs ) {
return;
}
for ( const ratingInput of ratingInputs ) {
ratingInput.addEventListener( ‘click’, currentEvent => {
const selectedRating = currentEvent.target.getAttribute( ‘value’ );
this.handleBodyClassByRating( selectedRating );
this.toggleCommentTextareaRequired( selectedRating );
} );
}
},
handleBodyClassByRating( rating ) {
if ( rating < this.minRating ) {
document.body.classList.remove( 'tasty-recipes-selected-minimum-rating' );
return;
}
document.body.classList.add( 'tasty-recipes-selected-minimum-rating' );
},
toggleCommentTextareaRequired( rating ) {
const commentTextarea = document.getElementById( 'comment' );
if ( ! commentTextarea ) {
return;
}

if ( rating {
window.TastyRecipes.staticTooltip.changeMessage( response.data.message );
window.TastyRecipes.staticTooltip.show();
this.updateAverageText( response.data, recipeCardElement );
this.maybeFillCommentForm( response.data );

// Hide the tooltip after 5 seconds.
setTimeout( () => {
this.maybeResetTooltip( recipeCardElement, response.data, rating );
}, 5000 );
},
() => {
this.resetTooltip( recipeCardElement );
}
);
},
updateAverageText( data, recipeCardElement ) {
if ( ! data.average ) {
return;
}
this.setRatingPercent( data );

if ( ! data.count ) {
return;
}

const quickLink = document.querySelector( ‘.tasty-recipes-rating-link’ );
if ( quickLink ) {
this.setTextInContainer( quickLink, data );
this.setPartialStar( quickLink );
}

const cardStars = recipeCardElement.querySelector( ‘.tasty-recipes-ratings-buttons’ );
cardStars.dataset.trDefaultRating = data.average;
this.setTextInContainer( recipeCardElement.querySelector( ‘.tasty-recipes-rating’ ), data );
},
setTextInContainer( container, data ) {
if ( ! container ) {
return;
}

if ( data.label ) {
const ratingLabelElement = container.querySelector( ‘.rating-label’ );
if ( ratingLabelElement ) {
ratingLabelElement.innerHTML = data.label;
}
return;
}

const averageElement = container.querySelector( ‘.average’ );
if ( averageElement ) {
averageElement.textContent = data.average;
}

const countElement = container.querySelector( ‘.count’ );
if ( countElement ) {
countElement.textContent = data.count;
}
},
setPartialStar( container ) {
const highestStar = container.querySelector( ‘[data-rating=”‘ + Math.ceil( this.defaultRating ) + ‘”]’ );
if ( highestStar ) {
highestStar.dataset.trClip = this.currentRatingPercentage;
}
},
setRatingPercent( data ) {
this.defaultRating = data.average.toFixed( 1 );
const parts = data.average.toFixed( 2 ).toString().split( ‘.’ );
this.currentRatingPercentage = parts[1] ? parts[1] : 100;
if ( this.currentRatingPercentage === ’00’ ) {
this.currentRatingPercentage = 100;
}
},
setCheckedStar( target ) {
const cardRatingContainer = target.closest( ‘.tasty-recipes-ratings-buttons’ );
const selectedRatingElement = cardRatingContainer.querySelector( ‘[data-tr-checked]’ );
if ( selectedRatingElement ) {
delete selectedRatingElement.dataset.trChecked;
}

const thisStar = target.closest( ‘.tasty-recipes-rating’ );
thisStar.dataset.trChecked = 1;
thisStar.querySelector( ‘[data-tr-clip]’ ).dataset.trClip = 100;
},
maybeFillCommentForm( data ) {
if ( ! data.comment || ! data.comment.content ) {
return;
}

const commentForm = document.querySelector( ‘#commentform’ );
if ( ! commentForm ) {
return;
}

const commentBox = commentForm.querySelector( ‘[name=comment]’ );
if ( ! commentBox || commentBox.value ) {
return;
}

// Add comment details for editing.
commentBox.innerHTML = data.comment.content;
if ( data.comment.name ) {
commentForm.querySelector( ‘[name=author]’ ).value = data.comment.name;
commentForm.querySelector( ‘[name=email]’ ).value = data.comment.email;
}
},
maybeResetTooltip( recipeCardElement, data, rating ) {
if ( this.savingRating === rating ) {
this.resetTooltip( recipeCardElement, data );
}
},
resetTooltip( recipeCardElement, data ) {
window.TastyRecipes.staticTooltip.destroy();
this.savingRating = false;

// Reset the default rating.
const cardRatingContainer = recipeCardElement.querySelector( ‘.tasty-recipes-ratings-buttons’ );
if ( cardRatingContainer ) {
this.defaultRating = ( data && data.average ) ? data.average.toFixed(1) : cardRatingContainer.dataset.trDefaultRating;
cardRatingContainer.dataset.trDefaultRating = this.defaultRating;

this.resetSelectedStar( cardRatingContainer, data );
}
},
resetSelectedStar( cardRatingContainer ) {
const selectedRatingElement = cardRatingContainer.querySelector( ‘[data-rating=”‘ + Math.ceil( this.defaultRating ) + ‘”]’ );
if ( selectedRatingElement ) {
selectedRatingElement.querySelector( ‘[data-tr-clip]’ ).dataset.trClip = this.currentRatingPercentage;
selectedRatingElement.parentNode.dataset.trChecked = 1;
}

const previousSelectedElement= cardRatingContainer.querySelector( ‘[data-tr-checked]’ );
if ( previousSelectedElement ) {
const currentSelectedRating = previousSelectedElement.querySelector(‘[data-rating]’);
if ( currentSelectedRating !== selectedRatingElement ) {
delete previousSelectedElement.dataset.trChecked;
}
}
},
backwardCompFormRatingPosition() {
const ratingsButtons = document.querySelector( ‘#respond .tasty-recipes-ratings-buttons, #tasty-recipes-comment-rating .tasty-recipes-ratings-buttons’ );
if ( ! ratingsButtons ) {
return;
}
const ratingsButtonsStyles = window.getComputedStyle(ratingsButtons);
if ( ! ratingsButtonsStyles.display.includes( ‘flex’ ) ) {
ratingsButtons.style.direction = ‘rtl’;
}

if ( typeof tastyRecipesRating !== ‘undefined’ ) {
// Select the rating that was previously selected in admin.
ratingsButtons.querySelector( ‘.tasty-recipes-rating[value=”‘ + tastyRecipesRating + ‘”]’ ).checked = true;
}

const ratingSpans = ratingsButtons.querySelectorAll( ‘.tasty-recipes-rating’ );
for (const ratingSpan of ratingSpans) {
ratingSpan.addEventListener( ‘click’, event => {
if ( ratingSpan === event.target ) {
return;
}
ratingSpan.previousElementSibling.click();
} );
}
}
};

(function(callback) {
if (document.readyState !== “loading”) {
callback();
} else {
window.addEventListener( ‘load’, callback );
}
})(() => {
window.TastyRecipes.ratings.init( window.trCommon ? window.trCommon.minRating : 4 );
});

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