How to Ferment Root Vegetables

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.

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.