Fermented vegetable sticks are the one thing that I always have bubbling away on my kitchen counters. I love them for so many reasons.
- It’s a great way to make sure that I’m getting my daily dose of probiotics.
- Everyone loves them.
- They are hugely flavourful and perfect to eat without any dips or sauces.
- It allows me to “process” my vegetable box ahead of time so that nothing goes off before we get a chance to eat it.
- But the main reason why I always have fermented snacking vegetables kicking around is because I’m lazy.
I know that seems backwards, how could anyone who is devoted to fermenting be lazy? But… at 6:30 in the morning when I’m scrambling to fill my kids lunch boxes, it is so awesome to have already prepared vegetables in the fridge ready to dump into the lineup of waiting lunch containers. Or when we get home at the end of a busy day and we’re starving for something to eat, I can always reach for my jar of fermented vegetable sticks in the fridge!
Fermented Vegetable Sticks
Looking for a health, delicious and quick snack? Try making a jar of fermented snacking vegetables. It doesn’t take long to prepare, and probiotic pickled vegetables are always popular. Ferment all your favourite veggies!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 quart jar 1x
- Category: Pickles
- Method: Fermented
- Cuisine: Probiotic
- 3 cups of mixed firm vegetable (see notes)
- 1 – 2 cups filtered water
- 2 tsp of salt (non-iodized)
- 1 tbsp of starter culture (optional)
- Flavour additions (optional – see notes for suggestions)
- Wash and cut the vegetables into snack-sized pieces.
- Pack the vegetables into the jar making sure that they are 1″ below the top. The amount of vegetables that can be packed into a jar will depend on the type of vegetables. For example, cauliflower takes up a lot more room the carrots.
- Add in the salt and any additional flavours that you’re using.
- Add the culture and pour over filtered water, leaving 1″ of headroom at the top of the jar, while still ensuring that the vegetables stay submerged.
- Often the vegetables can be packed in tightly so that they don’t float, but if they are floating, use a weight to keep them below the brine.
- Allow to ferment somewhere cool and dark (around 18C is best). After 2-3 days the vegetables will have developed a nice flavour, while still remaining crisp.
- Store in the refrigerator and enjoy within 4 weeks.
- JARS: I usually use a fido jar for my snacking vegetables. You could also use a mason jar with an airlock or pickle-nipple lid (affiliate links.) Or if you want to go low tech, just use a mason jar with a weight to keep the vegetables below the brine. See fermentation basics for more info.
- VEGETABLES: I recommend using carrots, beets, radishes, kohlrabi, green beans, sweet peas and cauliflower. However cauliflower tends to become a bit smelly, so it isn’t the best for school lunches.
- CULTURE: Vegetables don’t require a starter. However, if you aren’t using organic vegetables then add 1 tbsp of sauerkraut brine, purchased vegetable culture, whey or kombucha.
- FLAVOURS: Use herbs and spices to flavour your fermenting vegetables. In general you want 1 tsp of a spice or 1 tbsp of a herb per jar. My favourite flavours are garlic & dill for a traditional pickle flavour, or garlic & ginger for something tangier.
Keywords: snack, picnic, barbecue, probiotic, vegan, gluten free, keto, paleo, whole 30, dairy-free, egg-free, sugar-free, oil-free, nut-free, spring, summer, fall, winter