Easy fermented vegetables

By Shahzadi Devje
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  • 2 tablespoons Himalayan salt sea salt or pickling salt
  • 1 litre water
  • 1.5 cups cauliflower small florets
  • 6 radishes, cut in quarters
  • 1 large carrot, cut in strips
  • 1 cup Indian green beans, ends trimmed
  • 10 cloves garlic peeled, whole
  • 5 green chili long, whole
  • 1 tablespoon black peppercorns


  1. Combine salt and water in a measuring cup and stir until the salt is dissolved. Let it come to room temperature before adding to the vegetables.
  2. Place the remaining ingredients in a clean, dry jar.
  3. Pour the salt water over the vegetables, leaving at least 1 inch of headspace at the top of the jar.
  4. If necessary, add more water to cover the vegetables.
  5. Cover the jar tightly and let it stand at room temperature for two to three days. If any mold or scum has formed on the top, simply remove.
  6. Check for the three signs (as above) to assess if the fermentation process is successful.
  7. After the fermentation process is complete, transfer the jar to the refrigerator.
  8. These fermented vegetables will last for at least a month or longer in the refrigerator.

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