Print

Fermented Vegetable Sticks

How to make fermented vegetable sticks with kombucha, ACV, honey, brine and more!
Print Recipe

★★★★★

5 from 1 review

Looking for a quick, healthy, and delicious snack? Make a jar of fermented vegetable sticks! They are so easy. Perfect for all your favorite veggies!

Ingredients

Units Scale
  • 1 1/2 cups filtered water (more if needed)
  • 2 tsp of salt (non-iodized)
  • 3 cups of mixed firm vegetable (see notes)
  • Added culture or flavor additions (see the section above for options)

Instructions

  1. Pour 1/2 cup of water into the bottom of a quart-sized (1 L) jar. Add in the salt. Stir to dissolve the salt.
  2. Wash and cut the vegetables into snack-sized pieces. Don’t peel the vegetables, as the skin will help to provide the bacteria needed for a really good ferment.
  3. Pack the vegetables into the jar making sure that they are 1-inch below the top. The number 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. 
  4. Add any culture or flavors that you want to use. See the section above for 10 different flavor options.
  5. Pour the remaining water over the vegetables. Use as much as is needed to completely cover the vegetables, while leaving at least 1-inch of headroom at the top of the jar.
  6. 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. Cap with a lid that will let gas escape. (See section above for details).
  7. Place the vegetable sticks in a cool and dark location to ferment. (A kitchen cupboard is perfect). After 2-3 days the vegetables will have developed a nice flavor, while still remaining crisp.
  8. Store in the refrigerator and enjoy within 4 weeks.

Notes

  • I recommend using a mix of firm vegetables. Carrots, beets, radishes, kohlrabi, green beans, sweet peas, and cauliflower all work well. However cauliflower tends to become a bit smelly, so it isn’t the best for school lunches.
  • If you are new to fermenting, see the section above for some tips and tricks to ensuring a good ferment.

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

Find it online: https://www.fermentingforfoodies.com/picnic-basket-vegetable-sticks/