Fermented Veggies with a fun variation

Breakfast | Recipes | Sides 2 2 Comments

Does fermenting stuff intimidate you?  Here is a fool-proof way to have the tastiest fermented vegetables!

Fermented Veggies

What you need:

  • Seasonal veggies.  Use whatever you like: carrots, beets, onions, peppers, broccoli, radishes, garlic, etc.
  • Long-brewed kombucha/kombucha vinegar (So Cal Locals! Pick up some kombucha vinegar at The Urban Homestead Front Porch Stand!)
  • Herbs of your choosing (a spring of rosemary, couple basil leaves, a few peppercorns, etc.)
  • Pinch of sea salt

Here’s what you do:

Slice or chop your vegetables and layer in a clean jar with a tight fitting lid.  Make the “sturdier” veggies (such as beets or turnips) on the thin side and flimsier ones (onions, garlic, peppers) can be left a little thicker.

Pour in the kombucha vinegar until the jar is half full.  Then fill with purified/filtered water.  Be sure to leave a little head room, because it needs room to grow and bubble!  (See the video here!!!)

Add your herbs/spices and a pinch of salt.

Cap it tightly and give it a gentle shake to distribute the salt.  Place on the counter for 1-3 days.  Depending on the temperature of your kitchen it may need to be burped.


After the vegetables are ready, save the brine.  It is full of flavor and beneficial bacteria!  If you used beets you have the added advantage of it being BRIGHT PURPLE!  Hard boil and peel some eggs and put them in a jar.  Cover with the vegetable brine.  Place in the refrigerator for 12 hours up to several days, depending on how deeply you want them colored. Beautiful and delicious!


  1. Hi
    Thank you for your post. Instead of kombucha vinegar and salt, can you just use umeboshisu (Japanese plum “vinegar”…actually a brine)?

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