Print Pin
4.67 from 3 votes

Easy Fermented Vegetable Medley

Prep Time 10 minutes
Total Time 10 minutes


  • 4 cups warm filtered water
  • 4 tablespoons unrefined salt my pick
  • 2 quarts of coarsely chopped vegetables I used 1 small head of cauliflower, 1/2 cabbage, 3 celery stalks, 8 mini bell peppers
  • 3 small chili peppers whole
  • 6 bay leaves
  • 1 tablespoon whole peppercorns

Equipment Needed:

  • 2 L Mortier Pilon Fermentation Crock


  • Stir salt into the warm water and set aside to dissolve.
  • Coarsely chop all veggies into 1" chunks. If using mini bell peppers, leave them as is. Cut regularly sized bell peppers into strips.
  • Toss all veggies, chili peppers, bay leaves and peppercorns into a fermentation crock.
  • Pour water over the vegetables, leaving 1" from the top but making sure all contents are submerged in the brine.
  • Place weight (comes with the crock) atop of vegetables. Close lid and set aside at room temperature for 7-10 days. Start checking for doneness and tanginess at day 5 (depending on humidity and temperature of home).
  • You should start seeing bubbles forming by around day 4-5 and it should have a very distinct smell to it.
  • When the vegetables reach the desired flavor, transfer them to mason jars and cap them tightly. Store them in a cool place (the fridge or a very cool area in the basement or garage). Once refrigerated, the fermentation process will stop and they'll keep for up to 10 months.