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Easy Quick Fermented Vegetables Recipe for Perfect Gut Health Boost

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A simple and quick fermented vegetables recipe that boosts gut health with natural probiotics, using fresh veggies and salt. Perfect for a tangy, crunchy, and healthy snack.

Ingredients

Scale
  • 1 medium head of cabbage, shredded (Napa or green cabbage both work well)
  • 2 large carrots, peeled and julienned
  • 1 cucumber, sliced thin (optional for extra crunch)
  • 1 small daikon radish, sliced
  • 2 tablespoons sea salt or kosher salt (non-iodized)
  • 4 cups filtered or spring water (chlorine-free)
  • 2 cloves garlic, thinly sliced (optional)
  • 1 teaspoon whole black peppercorns (optional)
  • 1 teaspoon mustard seeds (optional)
  • A few sprigs of fresh dill or thyme (optional)
  • 1 small chili pepper, sliced (optional)

Instructions

  1. Wash all vegetables thoroughly. Shred the cabbage finely, peel and julienne carrots, slice cucumber and daikon radish thinly. Toss them all together in a large bowl.
  2. In a separate bowl, dissolve 2 tablespoons of sea salt in 4 cups of filtered water. Stir well until fully dissolved.
  3. Sprinkle about 1 tablespoon of salt evenly over the shredded vegetables and massage with your hands for 5 minutes until the cabbage softens and releases its natural juices.
  4. Toss in garlic slices, peppercorns, mustard seeds, herbs, and chili pepper if using. Mix gently to distribute.
  5. Firmly press the vegetable mixture into clean quart-sized glass jars, leaving 1 to 2 inches of headspace at the top. Press down so the brine rises above the veggies; add brine if needed to keep submerged.
  6. Place fermentation weights or a small brine-filled bag on top to keep veggies submerged. Loosely cover the jars with lids or use fermentation lids to allow gases to escape.
  7. Leave jars at room temperature (65-75°F / 18-24°C) away from direct sunlight. Start tasting after 2 days. Fermentation takes 3-7 days depending on desired tanginess.
  8. Once fermented to your liking, tighten lids and move jars to the fridge to slow fermentation. Keep refrigerated for several weeks.

Notes

Use non-iodized salt like sea salt or kosher salt for best fermentation results. Keep vegetables fully submerged under brine to avoid mold. Ferment at a steady room temperature around 70°F (21°C). Taste daily after day 2 to find preferred tanginess. Discard if mold or off smells appear. Label jars with date.

Nutrition

Keywords: fermented vegetables, gut health, probiotics, quick fermentation, easy fermented veggies, healthy snack, fermented cabbage, fermented carrots

Find it online: https://gleefulfork.com/easy-quick-fermented-vegetables-recipe-for-perfect-gut-health-boost/