• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

a traditional life

keep a traditional kitchen, garden and pantry

  • Home
  • The Cottage
    • Our Cottage Build
    • kitchen
    • DIY Projects
    • Cottage Decor
  • Recipes
    • Spring Recipes
    • Summer Recipes
    • Fall and Winter Recipes
    • Condiments
    • How To Tutorials
  • Fermenting
    • Drinks
    • Fruit Vinegars
    • Fruit and Veggies
  • Preserving
    • Dehydrating
    • Freezing
    • Pressure Canning
    • Waterbath Canning
    • Cold Room Storage
  • Farm & Garden
    • Country Life
    • Herbs & Flowers
    • Vegetable Garden
    • Small Creatures

How to Ferment Root Vegetables

I am an affiliate for Amazon Services LLC Associates Program. Make a purchase through the links I share, and I’ll get a small commission, without it costing you extra. Thank you for your support!

March 9, 2016 by Autumn Leave a Comment

Did you know root vegetables can be sliced, then fermented in a salt-water brine? True story! Not only does fermenting make them taste delicious, but it also increases vitamins and digestibility. This is an easy process and will enable you to keep cleaned and prepared raw veggies on hand for all times!

Here’s how you go about it all!

 

Sourcing Your Root Vegetables

When fermenting vegetables, try to source pesticide-free crops. Growing your own is the best (and cheapest) way to go!

Your home-raised beets, carrots, horse-radish, radishes and turnips are the most common choices among root vegetables. Note: the potato should not be fermented.

Fermenting chunks of beets in a glass jar

Preparing Root Vegetables for Fermenting

Choose whole, unblemished produce. Dirt has a tendency to cling to roots. Be sure to scrub them clean so that your ferments won’t be contaminated. Whenever possible, leave skins intact. They actually contain good bacteria that will help kick start your ferment!

If using tender young thinnings, leave whole. Slice off stems and straggling roots.

Also remove the tops on full size roots. Most carrots and white radishes (unless exceptionally large), need only be quartered.

Globular vegetables (such as turnip and beet) can be quartered, but if aiming for long term storage, they are better sliced into rings. Thinner slices allow good bacteria to penetrate throughout.

 

How to Ferment Root Vegetables

You’ll need:

  • 2 quart jars (or one half gallon)
  • 3 Tbs salt
  • fresh herbs of choice
  • prepared vegetables
  • water to cover

Directions: place salt and herbs in the bottom of jar/s. Fill with cleaned and sliced vegetables, stopping 1-2 inches from the jar’s rim.

Add non-chlorinated water until vegetables are submerged. Should vegetables float to the surface, place a small weight on top to keep them under the brine.

Wipe rims and seal with a canning lid and metal band. Store in temperatures between 60-75F. Higher temperatures may enable the wrong bacteria to overtake.

Watch your jars! By day 3, pressure may begin building within. Break the seal daily until gasses are no longer released.

At this point, you can either move the jar/s to your refrigerator or cold room. Fermented root vegetables will keep for 4-6 months (at least).

Remove as wanted for snacks or the dinner table! These goods can be grated into salads or served as a cold “pickle”at meal times.

 

Learn how to ferment root vegetables for a ready-to-go snack!

Share with someone else!

Previous Post: « Fermented Salsa with Green Tomatoes
Next Post: Fermented Cabbage and Carrot Sauerkraut »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Amazon
  • Email
  • Pinterest
  • YouTube

hey you!

hey you!

I'm Autumn. Join me in the simple cottage life and learn how to keep a traditional kitchen, garden and pantry!

  • Ad Free Login
  • Privacy Policy
  • Disclosure
  • Ad Free Subscription

Footer

Shop Amazon

I am an affiliate for Amazon Services LLC Associates Program. Make a purchase and I’ll receive a small commission.

Go HERE to shop USA

Hey you!

I'm Autumn. Join me in the simple cottage life and learn how to keep a traditional kitchen, garden and pantry! Read More…

· Midnight Theme