Fermented Nasturtium Seed Pods

How preserve nasturtium seed pods with fermentation.

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Fermented nasturtium seeds are the gardener’s alternative to capers. They are easy to make and add a ton of flavor to all sorts of dishes. Try them on salads, pizza, or pasta! See the section above for an option for a continuous ferment, so you can harvest nasturtium seeds all summer long!


Units Scale
  • 2 cups of fresh nasturtium seeds (or harvest slowly, as described in the section above)
  • 1 1/2 tsp salt (non-iodized)
  • 1 Tbsp culture (optional, see notes)
  • 1/2 cup water (chlorine-free)
  • Additional flavorings (see notes)


  1. Mix the salt and water in a 2 cup jar to form a brine. Stir in the culture, if using one.
  2. Gently wash the nasturtium seeds and put them in the jar.
  3. No need to use a weight. The nasturtium seeds will sink as they ferment. Just cap with a lid that will allow gas to escape, as this ferment may bubble. For example, it can be capped with a loose lid, a pickle pipe or use a fido jar.
  4. Allow to ferment at room temperature for 3-5 days.
  5. After fermenting, store in the fridge. Use within 1 month or pickle the seeds for long-term storage.
  6. Fermented nasturitum seeds can be a bit smelly (a bit like fermented cauliflower). However, they are delicious!


  • If this is your first time fermenting, read up on the Fermenting Basics to avoid making a mistake with this very special crop.
  • A starter isn’t required, particularly if you are planning on pickling the seeds after fermenting. Feel free to use the brine from another vegetable ferment or a purchased starter. However, nasturtiums should naturally start to ferment with just salt-water brine.
  • It is nice to add additional flavors to the nasturtium seeds. Add a strip of lemon peel, 1 clove of garlic, or a sprig of fresh thyme to the ferment.

Keywords: capers, easy, homemade, gardening, summer, fall, probiotic, salad, pasta, pizza, vegan, gluten free, paleo, keto, whole 30