fermented vegetables

You can follow this Fermented Tomatoes recipe to make any type of fermented vegetable, including Fermented Cherry Tomatoes with Basil. This lacto-fermentation process creates lacto-fermented tomatoes that are rich in probiotics and are good for gut health.

Fermented Cherry Tomatoes with Basil

Fresh cherry tomatoes

basil

tbsp Coarse sea salt

Wash tomatoes and basil.

Remove any stems from the tomatoes, and for each tomato, use a toothpick to poke a hole in the tomato where the stem was originally.  Drop the tomatoes in the jar.

Layer tomatoes, basil, and salt in the jar.  Pack the mixture as tightly as possible without rupturing the tomatoes. (See video.) If using 2 quart-sized jars, divide the ingredients evenly between the two jars.

Continue to layer the tomatoes, basil, and salt in the jar, leaving an approximately 1-inch headspace at the top of the jar.

Fill the jar with chlorine-free water, making sure that the tomatoes are completely submerged.

You can place extra basil leaves and stems at the top of the jar on top of the tomatoes to help keep the tomatoes submerged under the brine.

Put a screw-top lid on the jar and tighten. Place the jar in a bowl to catch any overflow as the tomatoes ferment. (See video.) Next, place the jar in the bowl in a warm place in your kitchen or pantry out of direct sunlight.

Each day, loosen the lid of the jar to allow carbon dioxide to escape.  The good bacteria produce this gas during the fermentation process. Once the gas is released, retighten the jar lid.

After 2-3 days (or earlier), you will begin to see bubbles developing in the jar.  At this point, refrigerate the tomatoes in the jar.  The cooler temperature will slow the fermentation process, but it will continue.  The lower temperature will also help to prevent the development of mold, which can be a problem with a summertime ferment, like as tomatoes, when temperatures are often warmer than ferments prefer.

The fermented tomatoes will be ready to eat in approximately two weeks, and they will stay fresh in your refrigerator for approximately six months.  Ferments generally like to be stored at approximately 40°F, so the top shelf of your refrigerator or your refrigerator door are the best storage locations.  Alternative storage options include a cellar or root cellar, if those locations can properly maintain a temperature of approximately 40°F.

Here is a Fermented Tomatoes Recipe that can be used to make any type of fermented vegetable, including Fermented Cherry Tomatoes with Basil.  
⬇︎⬇︎⬇︎⬇︎⬇︎Click Video Title or "Show More" for Additional Info⬇︎⬇︎⬇︎⬇︎⬇︎

This lacto-fermentation process creates lacto-fermented tomatoes that are rich in probiotics and are good for gut health. 

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➡️TIMESTAMPS:
0:00 Introduction
0:55 Ingredients for making Fermented Tomatoes
1:49 How to serve Fermented Tomatoes
2:37 Supplies needed to make Fermented Tomatoes
5:21 Type of Salt to use for making Fermented Tomatoes
11:48 Instructions for how to make Fermented Tomatoes

➡️RELATED VIDEOS: 
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➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shares a Fermented Tomatoes Recipe that can be used to make any type of fermented food, including Fermented Cherry Tomatoes with Basil.

#MarysNest #FermentedVegetables #FermentedTomatoes

▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

Fermented Tomatoes Recipe - Fermented Cherry Tomatoes with Basil

Fermented Giardiniera is a tasty Probiotic-Rich Italian Pickle Relish condiment that's perfect for topping on sandwiches, salads, and more!

How to Make Fermented Giardiniera

Cauliflower florets

Carrots, peeled (sliced into 1/4" rounds)

Red bell pepper

peppers

Yellow onion, peeled (sliced into 2" long strips)

Coarse ground Celtic sea salt

Chlorine-free water (enough

Mix all the ingredients together, except the salt, and pack into a 1/2 gallon sized jar.

Tamp down vegetables to make sure they are packed into the jar tightly.

Sprinkle salt into jar on top of vegetables.

Add water to just cover vegetables, but do not fill the jar to the top.

Place a weight on top of the vegetables and put a lid on the jar. (See video instructions.)  Place jar in a bowl to catch any overflow during the fermentation process.

Place jar in an undisturbed warm area and check vegetables each day.  If using a traditional jar lid and not a "pickle pipe," unscrew lid every day to "burp" the jar and allow the carbon dioxide to be released.

After two days, begin to taste the vegetables to see if they are to your liking.  Remember to always use clean utensils to do this and do not reinsert any utensils back into the jar if they have been used in your mouth.

Once the ferment is to your liking, remove the weight and put a storage lid on the jar and refrigerate.  The Giardiniera will stay fresh in the refrigerator for approximately 6 months.

In this Step-by-Step Tutorial, I show you How to Make a Fermented Giardiniera, which is a tasty Probiotic Rich Italian Pickle Relish that's perfect for topping on sandwiches, salads, and more!
⬇︎⬇︎⬇︎⬇︎⬇︎ Click “Show More” for Additional Information ⬇︎⬇︎⬇︎⬇︎⬇︎

Giardiniera is a versatile condiment that's easy to make.  It's perfect on an antipasto or appetizer platter.  You can also use it where you have pickle relish.  The nice thing about Giardiniera is that is has a bounty of vegetables for lots of crunch and a variety of flavor.  Plus, since this version is fermented, it also provides a good dose of probiotics that are wonderful for good gut health!

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▬ ABOUT   THIS   VIDEO ▬
▶In this video, Mary from Mary's Nest shares a Step-by-Step Tutorial, on How to Make a Fermented Giardiniera - a tasty Probiotic-Rich Italian Pickle Relish. 

▬ THANKS   FOR   WATCHING! ▬

#MarysNest #Giardiniera #FermentedVegetables

▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

How to Make Fermented Giardiniera - Probiotic Rich Italian Pickle Relish

Honey has been the sweetener of choice for thousands of years. Immune boosting fermented garlic honey is the perfect way to add flavour to a dish.

Fermented Garlic Honey

garlic cloves (peeled)

raw honey

Crush garlic cloves with the blade of a French knife. It's important to crush the garlic as it helps speed up the fermentation process.

Place crushed garlic cloves in a clean mason jar and top with raw honey. The glass jar should be large enough to double the capacity of the ingredients. Close the jar with a hermetically sealed lid.&nbsp;

Flip the closed jar upside down daily to make sure all garlic cloves are coated with honey.&nbsp;

Once air bubbles start forming you know your garlic honey is fermenting. Each day burp your jar by removing the lid to release carbon dioxide. If for some reason fermentation has not begun after a few days, simply add a few spoons of water to thin out the mixture.&nbsp;

Continue the process until fermentation slows down and the honey thins out into a syrup. Once the bubbles stop the garlic cloves should sink to the bottom of the jar.&nbsp;

Store the fermented garlic honey in a sealed jar, unrefrigerated to let it age.&nbsp;

Fermented garlic honey is best enjoyed after 3 months of aging. The finished product can be stored in a dark place at room temperature for up to a year.&nbsp;

Lacto-fermented onions taste better and have more health benefits than pickled onions. Enjoy with a charcuterie and cheese board or in a savoury cocktail.&nbsp;

Fermented Onions

onions (peeled)

water

tbsp salt

Once your onions are peeled add them to a mason jar so they are 1 inch from the top.&nbsp;

Prepare a salt brine by dissolving salt in water.&nbsp; 

Pour brine into the mason jar until the onions are covered.&nbsp; 

Optional: add any additional flavourings such as pickling spices or fresh oregano or basil.&nbsp;

Put the lid on the jar and store at room temperature in a dark place like your closet or cupboard.

Open the jar once a day to release carbon dioxide. Fermentation fans call this "burping." 

Continue this process for 3-4 weeks until fermentation bubbles no longer form.&nbsp;

Move the fermented onions to your fridge once fermentation has completed and enjoy for the next 3-6 months.&nbsp;

Fermented garlic adds a refined garlic flavour to any dish. Lacto-fermentation is a great way to enjoy garlic with all its healthy enzymes and nutrients intact.

Fermented Garlic

garlic

salt

Once your garlic is peeled add the raw cloves to a mason jar so they are 1 inch from the top.&nbsp;

Prepare a salt brine by dissolving salt in water.&nbsp;

Pour brine into the mason jar until the garlic cloves are covered.&nbsp;

Open the jar once a day to release carbon dioxide. Fermentation fans call this "burping."

Move the jar to your fridge once fermentation has completed. Fermented garlic gets more delicious as it ages!&nbsp;

How do you make fermented peppers? What is the best salt ratio for fermenting peppers? how long to ferment peppers? With our Easy Pepper Fermentation Recipe you'll have the best fermented peppers in just 5 weeks! Learn how to ferment any type of pepper at home.

The Best Fermented Peppers

Peppers

Grams sea salt

This recipe at 1x works best with a 32-ounce jar. Please use peppers below 500,000 Scoville units. Anything higher may not ferment well.

Wash your fermentation equipment, including the jar, weight, and lid.

Wash your peppers and chop to your desired consistency. You can chop into pepper rings, slices or minced. 

Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.

Place a mixing bowl on your kitchen scale and tare/zero the scale. 

Add your peppers into the bowl, measuring out the designated amount.

Remove the bowl from your scale and set it aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and add the designated amount of filtered water to your mason jar.

Add the peppers from your bowl, into the mason jar with water.

Place a small bowl on your scale and tare/zero the scale. Weigh out the sea salt. Then add the salt to the jar of peppers and water.

Place your standard mason jar lid on the jar, and secure it. Shake the jar for 2 minutes.

Remove the standard mason jar lid. Place your fermentation weight in the jar making sure to submerge all of the pepper pieces and weight fully in the liquid.

Hello Kaitlynn,
Officially addicted to your blog. I also ferment Taiwan chilis. (90 pesos, $1.80 a kilo here) I usually cut the tops off, (with gloves on)should I leave leave them whole and just poke a hole in them? I make a sauce with them and add roasted red peppers, cider vinegar and salt then blend. I will now let them ferment for 5-8 weeks and try a 4 and 6% salinity. I make mine by the gallon jar, sharing is caring. Thanks again for your recipes. I really appreciate them.
Justin

Thank you so much for including the information on the change in bacteria based on days fermenting and acid content.  I was beginning to get worried as my tomato/pepper ferment was very sour smelling.  I am on day 4 and will keep burping!  It smells a little good and a lot sour.  But I expect that it will soon change to smelling very good and a little sour.  I appreciate you adding the science in!!!! So very helpful!  

BTW, I used Thai chilis (red) and Sungold Cherry Tomatoes (bright orange and sweet) that I have grown in the garden.  It is such a lovely bright orange shade right now!  I wish that it would stay that bright.  But if I understand correctly it will be a bit more dull in color when it is finished.  Either way, I am so excited and glad that I have come across your blog.  It is very helpful to be able to reference something so well written.  Thank you and please keep it coming!

Most excellent site! I have wanted to try preservation by fermentation for quite a while... I am finally starting with this pepper recipe today. It is already twigging my taste buds!

Hi Kaitlynn, 
I've gotten everything I need to ferment jalapeno peppers following your instructions, although I am a little confused on one aspect.  Although you state clearly several times that any salt concentration between 3% and 6% will work for peppers, on this particular page your pepper fermenting instructions recommend 3.5% salt.  Sounds great, I'm ready to go! But, then I notice on your "Complete Guide to Safely Using Salt in Vegetable Fermentation" page, you list 4.0% being best for peppers.  Please clarify which concentration between 3% and 6% you think would be best for jalapenos. 3.5% or 4.0% ?  Thanks, loads!

Also, if I may ask?  What are the four types of salt in the fermenting mix that you used to sell on this site, that is no longer available?  Thanks again!  Love your work!

Thanks so much for your reply.  3.5% it is then!
You are awesome!

I just took my 1st batch of Banana Peppers out of the crock and transferred them to a Mason Jar for storage. They have been fermenting about 6 weeks. They are crunchy and delicious!  Your recipe is perfect! I was worried because when I transferred them to the mason jar and poured the liquid over them it was cloudy, but from what I read here on your blog it will settle back down.  Thank you! Your blog is awesome!

I just transferred my 1st batch of Banana Peppers from the crock to a Mason Jar.  They have been fermenting for about 6 weeks. They are crunchy and delicious!  I was worried about the liquid being cloudy when I poured it in the jar, but after reading the comments here, I think it will be fine once it has settled down again.

Thank you for your earlier responses. We are loving the fermented peppers and this weekend I will turn some of them into hot sauce. We’ve had a few weeks of the crud here, so that just means the peppers got more time fermenting. Love the flexibility fermenting gave us!

Can you process the peppers after being fermented?

I mostly ferment what ever is ripe in the garden, usually  a mixed jar of veggies including peppers.  In the past I have used 3.5% salt, because the peppers take the higher percent.  Do you think that is necessary?   If I do other veggies without the peppers I can cut it back to 2%.  Just wondering what an expert would advise.  Thank you!!

Create delicious, nutritious, and gut-loving fermented vegetables at home with this easy, step-by-step guide to pickling vegetables with salt in just minutes.

Easiest Pickled Fermented Vegetables Ever

garlic cloves, (peeled and slightly crushed)

red pepper black pepper)

pickling spice,

Other optional seasonings: (dill, oregano, thyme, etc.)

sea salt*

water, (filtered if on

Place garlic in the bottom of a clean, wide-mouth quart jar. Layer the cut vegetables, pressing down to fit as many as you can up to the shoulder of the jar (1-2 inches headspace).

Add any seasonings to the contents in the jar.

Dissolve the salt in the water in a 1-quart measuring cup and pour over the vegetables in the jar until the top vegetables are barely covered.** Use a thin plastic spatula around the sides of the jar to release any air bubbles.

Use a weight to keep the vegetables under the brine and attach a tight regular lid or airlock lid like the easy fermenter.

Ferment at room temperature (60-75 degrees is ideal) for about 5 days, tasting to see if they are your desired flavor and texture at day 4. If using regular lids, burp daily to release excess pressure.

Once they are finished, remove the fermenting lid, if you used one, and add a regular lid. Move the jar to the refrigerator for storage - the flavor will continue to develop.

Like you I found the glass weights were slippery and hard to get out of the mouth of the quart jar so I have reverted to using a plastic baggy.  I fill it with the left over brine which means if the baggie leaks no harm done. And because the plastic shapes itself the area it is in it makes a good airlock.  But I still use my easy lock top too. and since its a glass jar I find it quick to just write the starting date right on the jar with a black marker. As well as using the date thingie on the lid.

Are use your pickle recipes. Someone asked me recently if my pickles are fermented. I said that I had no idea how to do that. And now I just discovered this post! I am very much looking forward to trying it! I ordered all the necessities.😉

I just opened my first fermented vegetables after a 5 day fermentation,and they are so delicious.
Thank you so much for the recipe. I hope you'll be posting more fermenting recipes in the future.
John

As you can see, cantaloupe is loaded with good-for-you properties. And so is fermenting. So let's put both together and make delicious fermented cantaloupe.

Fermented Cantaloupe Recipe

Cantaloupe (- Organic if possible.)

Filtered water (- If necessary.)

tsp Spices

handfull Basil (- Optional - Basil pairs well with cantaloupe.)

Cayenne pepper (- Optional)

First, wash your melon. Then cut the melon in half and remove the guts. Be sure to save the pulp and seeds. Three reasons: A) seeds for planting next year B) seeds for roasting, and C) to put all scraps in a jar and ferment into vinegar.

Slice the melon, remove the skin.

Save the skins too. They go into the vinegar making jar. This works best with unsprayed melons. If you have only conventional store bought melons, you can try to scrub them and hopefully it will work just fine. '

Cut the flesh into chunks and place them into a zeroed out bowl on your scale. (Put the bowl on the scale and turn it on so it reads 0 with the bowl on the scale.

Prepare the Melon

Weigh your melon on a scale using the grams setting. Calculate 2% of that weight for your salt ratio. If you have 500 grams, 2% is 10 grams of salt. Alternatively add 2 tablespoons per quart jar. Mix it all well and let it sit for 10 minutes or so to start drawing juices.

Salt The Melon

If you're using spices, it's best to add them first to keep them from floating up. I often forget and add them later. So far no problem.

Pack the pieces into your mason jar. I like to use a pickle packer to pack everything well. The jar should be near full, to about an inch below the rim. This will compress a bit more once you add your weight.

If you don&#39;t have plenty of brine to cover your cantaloupe pieces, after packing them down, add a little water. It will change the salt ratio slightly, but not enough to hurt anything.

Fill your jar

Place a glass fermentation weight on your ingredients. If you don't have one, you can use a boiled, clean rock, a baggie filled with marbles or brine, or some other food-save, non-corrosive item you have on hand.

Weigh down your Ingredients

If you are using a mason jar, I highly recommend a fermentation lid or airlock. They are self venting and are so easy to use. No maintenance necessary. If you don't have one, you can use a 2-piece mason jar lid. However, you'll need to remember to burp the jar once a day.

Or you can try to screw the band on loose, so it can self vent. Without a fermentation lid, be sure to keep an eye on the fermentation to see if a yeast layer forms on top, which is harmless, but should be skimmed off or it can give your fermentation an off-flavor.

Cover your jar

Place your jar our of direct light with a bowl or plate under it, at about 70-85 ℉. This temperature should be maintained over the course of the next 3 weeks. Some fluctuation is fine, but avoid prolonged lower or higher temperatures. For more details on fermenting and why this is important, visit my lacto-fermented vegetables page, a beginner course on fermenting.

Fermentation

After 2-3 days, your fermentation should start to look active. You should see bubbles forming, maybe a bit of overflow, and a cloudy brine.

If you are impatient, you can smell and taste them now and use them if you like a very light fermentation, but if it doesn't taste tangy yet, leave it to ferment a bit longer.

For a full fermentation, leave it alone for 3 weeks. The melon pieces will get more acidic and have increased probiotic activity. That means more beneficial probiotics for your gut. However, if your ambient temperature is very high, you might want to cut that a little short to prevent the cantaloupe from turning soft.

After 3 weeks, it should go into cold storage, but before you put your jar away, open it and smell the melon. It should have a pleasant tangy scent. Now taste a piece. If they are nicely tangy and firm and you like them that way, you can take out the glass weight, place a sealing lid on the jar and refrigerate or cellar them.

Fermenting them for three weeks for a full fermentation yields the highest health benefits.

Check Your Fermentation

Who knew?! I had no idea you could ferment cantaloupe (or salsa!). This sounds delicious and extra good for the gut.  Your instructions are perfectly detailed… even I (a newbie) could figure out how to make this by following them.  Thank you for sharing!

I haven't ever heard of fermented cantaloupe but I really miss eating melons in the winter.  The time that we can enjoy fresh produce feels so short.  It's worth a try!  :)

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Fermented Cantaloupe Recipe

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Fermented Cantaloupe Recipe

The most viewed fermented vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine