Homemade Fermented Vegetables

7 4320 83
Ingredients Minutes Calories
Prep Cook Servings
72 h 0 min 4
Homemade Fermented Vegetables
Health Highlights


2 clove(s) Garlic
1/2 tsp Mustard seeds
1/2 tsp Coriander seed (cilantro)
18 small Cucumber (or another vegetable of your choice; carrots work well)
1/2 cup Dill, fresh
2 tbsp Sea Salt
2 cup Water, filtered (as needed)


1. Place garlic, spices and dill into a 1-quart mason jar.
2. Stuff as many cucumbers as you can fit into the jar.
3. Dissolve salt in 2 cups of water, then pour into jar until cucumbers are completely submerged. Add extra water if needed.
4. Close jar (not too tight) and let sit at room temperature for 3 days. After 3 days, remove the lid to let some of the gasses escape. Taste test, then place jar in fridge to slow fermentation. Process should take 3-7 days.


Quick Tips:
You can ferment just about any vegetable you like; carrot sticks, cauliflower, radishes etc.

Nutritional Highlights:

Natural Fermentation
Great food source of probiotics, which have been shown to improve immune function as well as digestive and heart health

Nutrition Facts

Per Portion

Calories 83
Calories from fat 6.4
Calories from saturated fat 1.6
Total Fat 0.7 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 3540 mg
Potassium 682 mg
Total Carbohydrate 17.1 g
Dietary Fiber 2.5 g
Sugars 7.6 g
Protein 3.2 g

Dietary servings

Per Portion

Vegetables 7.3

Energy sources


Meal Type(s)