The Virtuous Lacto-Fermented Vegetable For Fiesta Friday
You will probably think I am terribly boring bringing lacto-fermented vegetables to a party. But wait until you taste them, they are absolutely delicious and go so well with any number of savory dishes. I found some beautiful carrots. kirby cucumbers, sugar snap peas and spring onions at the farmers market and decided to try my hand at lacto-fermentation. I recently read about the health benefits you get from eating vegetables preserved in this manner on the wonderful website Healthy Green Kitchen it sounded delicious and super easy to do, mind you I am not one who is adept at preserving anything. So this is my offering for the party, crunchy healthful lacto-fermented vegetables.
I am very excited to participate in Fiesta Friday #17 and this weeks hosts are Jhuls@the not so creative cook and Selma@selma’s table and Alex@Dinner Daydreams. Of course I can’t forget the always effervescent Angie who put this whole party together. Thanks Angie and our lovely hosts.
Lacto Fermented Mixed Vegetables
Makes 2 large Weck Canning jars
3-4 kirby cucumbers cleaned and cut into quarters
4 small carrots. cut in half and halved again
4-6 scallions with part of the green cut off, cleaned and ends trimmed
approximately 1 cup sugar snap peas
4 cloves garlic, smashed
4 tbs sea salt
2 tsp peppercorns, I used a mix
1/2 tsp crushed red pepper flakes
Wash your jars with warm soapy water. Place all the vegetables, salt, garlic, peppercorns and crushed pepper in large non reactive bowl and toss to combine. Let sit for 15 minutes stirring frequently to coat the vegetables with the salt.
Fill the jars with the vegetables and top off with spring or filtered water leaving about an inch space at the top. Make sure your vegetables are covered or completely submerged in the water. Place lid on the jars and secure. Let sit on the counter for 2-4 days. They are now ready to eat. Refrigerate after opening.
Of course it’s not boring. Haven’t I told you I love anything pickled? I do a lot more pickling in the summer, that’s why you don’t see a lot of it on my blog right now. But I haven’t tried lacto fermentation! I’m excited to give it a try. Thanks for bringing this to the fiesta, Suzanne. 🙂
Thank you, I was afraid me and my vegetables may not be welcomed with open arms but they really are wonderful and so easy! Thanks Angie.
How could you say that, Suzanne! You are always welcomed at the fiesta, whatever you bring and even if you don’t bring anything we still want you to mix and mingle with us!
Thank you, I feel very welcome indeed!
I thought “Thank goodness”! I noticed that here in the US people, when invited to a party, bring dessert! What about what comes before dessert! Kind of important too! 😉
I raise my glass to your not-so-granted-not-at-all-boring dish, Suzanne! 😉
Yes it’s true dessert is usual. I love bringing something different and thought these pickles would be good with the savory food. Thanks so much!
Suzanne, what’s boring? I’ve never heard of lacto-fermented anything! LOL. So I was fascinated.
Back to the Three Ingredients — writing the finale right now!
I also had only heard about it in passing, it’s really delicious and so easy. Can’t wait for the finale!!
I agree, those are not boring at all! I love pickled and fermented foods, I’ll have to try this method someday.
Thanks its so easy, and they are good!
Thanks, they really are good, and so good for you!
A very interesting take on pickling Suzanne – I just looked lacto fermentation up to see what it is all about and it’s fascinating. Thanks so much for bringing these to the party – they are just what we need!
Thanks Selma, so glad you think they are a good addition.
This is so interesting Suzanne. I am very intrigued by this. Two weeks ago was the first time I made both pickled radishes and persian cucumbers in a vinegar brine. They are so delightful I have made 4 jars now! I have never heard of lacto fermentation. I think I’m going to try to make sauerkraut this weekend using this method. Do you think weck jars are the way to go? I do have several large mason jars, but I’m wondering if the seal is better with weck, or if it even matters. I just did a little reading on lacto fermentation and it’s interesting how a few grape leaves will help keep the vegetables a little crisp, due to the release of tannins. Thank you for this wonderfully interesting post. Very refreshing!
Thank you, actually sauerkraut is perfect using lacto- fermentation. It’s really a great way of preserving. I use weck but also have mason jars and use those as well, both work equally well.
I usually pickle in a vinegar brine and love that but this is such a great quick and very easy method.
Those look good… you’ll be a welcome guest at my party if you bring some of your lacto-fermented vegetables! I’ve not come across this way of preserving veg before, but plan to try it now.
Thank you so much, I would love to come to your party and bring my pickles!!
What an adorable blog and name you have! These veggies sound delicious, thanks for bringing them to the party!
Thank you so much, so glad you like my little blog and the pickles!!
As repeatedly said in the comments: not boring AT ALL, but a great reminder of a veggie preservation method that wasn´t on my mind lately!!
Thank you Sabine, so glad everyone likes the idea of the pickled veggies.
Wow, Suzanne! Not only you brought healthy dish, but you also provided us with helpful information. I’d love to take one jar of these! 😀
Thank you for sharing this with us! We could use healthy dishes every now and then. 😉 Enjoy the rest of the weekend!
Thanks so much Jhuls would gladly give you a jar!
Thanks, Suzanne! 😀
I love it when folks bring veggies to a party, Suzanne! There are always so many sweets and if I’m eating veggies–especially amazing veggies as you’ve made–I feel better about eating the sweet stuff. You’d done good work here 🙂 And lots of chopping, so that must be good news.
Thanks Liz, yes there are always lots of sweets and heavy foods so I thought vegetables would be a nice addition. Yes lots of chopping but the finger is still about 95 % unusable. I have adapted to working with limited use. Thank you so much.
I don’t think this is boring at all, but it is totally new to me! I’m so clueless about this stuff. It sounds delicious though, especially since I love all of those veggies! How are you healing by the way??
Thanks Brandi, the health benefits of the lacto fermented vegetables is what really attracted me and then I discovered how delicious they are and its a win win. Thank you for asking my finger is still almost completely unusable, I’m afraid that the only way I MAY get use back is with surgery but the doctor said that it’s not guaranteed. I am weighing the options because it’s major surgery with potential for lots of complications. I have adapted to using my right hand with the limitations.
Thank you for sharing and for reminding me how pickles are so good 🙂
Thank you , yes they certainly are good and have lots of health benefits as well!
This caught my attention. I had no idea what it was or the process. Very cool! I want to give it a shot. Definitely not boring. 🙂
Thank you so much, I am so happy that everyone thinks my contribution is good. It is a tasty pickle and very healthful too!
I’m intrigued! What a simple, flavorful and healthy way of preserving. I’ll definitely have to give this a try!
I had heard the term but didn’t really know what it was until I saw Winnie’s write up on her blog. I was also intrigued, it seemed so simple. I had tasted lacto fermented green tomatoes and loved them, so I thought I would give it a go and it’s wonderful. Thanks Kate!
I have never come across lacto-fermented vegetables before reading your post. I don’t think they are at all boring to bring to bring to a party – I would be please to get such a healthy and colourful gift.
Thank you so much!
Don´t find them boring at all! In fact I loved the recipe, I am into lacto-fermentation myself because it is so healthy and helps me a lot with my IBS
Thats what I heard that it is a great digestive aid! Thank you so much Viviana
What a beautiful way of preparing veggies Suzanne – sounds so fresh and absolutely perfect for the summer months! I’ve not heard of lacto-fermentation before, so I’ll be very intrigued to try these.
Thank you so much, yes it intrigued me also. I really like it, not just for the health benefits but the flavor is so nice.
This is really interesting, is not boring at all! Thanks for sharing this… I’m already thinking which other vegetables could be great prepared in this way…. maybe cauliflower???
Yes cauliflower would be great, as a matter of fact one of the write ups used a mix with cauliflower in it. I love pickled vegetables. Thanks so much.
I made two large jars a few weeks ago.. what a fun process. I love turnips as pickles, so I threw some in to the mix along with cabbage and others, and it gave the bunch a pink hue. To your health,sweet lady!
Oh I have never tried turnips pickled, sounds wonderful. My all time favorite is beets.
together they are good friends. 🙂
Those little jars of freshness look wonderful Suzanne! What a great idea to bring to a party, or a hostess gift even. I’ve been wanting to try pickling veggies. You may just have given me that push. 🙂
Thank you, for someone like me who is not experienced with canning or preserving this method is perfect, it’s easy and quick and doesn’t require submerging jars in water etc…
Oh…and thanks for introducing me to Healthy Green Kitchen. Just checked it out and I love it!
Its such a great website, I love Winnie’s expert advice and great recipes.
You’ve got me intrigued, as I’ve no idea how these might taste! Besides crunchy. Will have to try this with sugar snap peas, as I happen to really like those. Would these go well with dips? As I can’t get enough of my caramelised onion hummus at the moment. I’m thinking that might be nice and sweet/citrusy with the saltiness of the peas.
They taste fantastic, and the sugar snaps retain their crunch. I think it would be amazing with dip as a matter of fact you gave me an idea of what I will have for dinner tonight. Much to hot to cook so the crunchy veggies with dip sounds like the perfect meal.I have to look at the recipe for your dip.
Oh, if you do have a look at the recipe I made mine tonight without sesame seeds and added sesame oil instead (along with some evo oil). It’s easier, and you get that sesame flavour much more. Will have to update that post another time.
Its the caramelized onion and citrus hummus? It sounds wonderful and I love how you serve in the pita, it would be perfect with the vegetables.
Yes, and forgot to mention that if you’re storing it overnight it’s best not to include all of the onions. For some reason, maybe the lemon juice, they not only lose their colour but flavour as well.
I’m making tomorrow to serve with the vegetables, good thing you told me that before I actually make it, I have pita, and with the vegetables it will be the perfect meal.
Pickled veggies are so good when done right! And yours look perfectly right, Suzanne. What a great combination you chose!
Thanks so much Patty, it’s a great combination of vegetables. I love pickled or preserved vegetables.
I love, love pickled vegetables especially cucumbers and I always sneak them into salads!
Me too Katarina, cucumbers are wonderful and they are always in my salads. I really should grow them in the garden too! Thank you.
These sound great Suzanne! Refreshing and tasty way to preserve veggies 🙂
Thanks Jessica, you are good at canning and preserving I am not altogether comfortable with the process and found this method to be easy and the finished product is delicious.
Consider it your “gateway drug” into canning. hehe… keep dipping the toe in the water and before you know it you will not only be comfortable but summered. 😉
I have done refrigerator jam, similar to these pickles it’s close but no cigar. I love it, my gateway drug. LOL. Thanks for the encouragement, I plan on trying it with some summer produce, I think I need to buy equipment for the process.
Having been away from home for a week now. I heard about the fermented vegetables or fruits before but I keep forgetting to try it. Thank to remind me, I ought to make them when I get back home! They’re such so interesting!
Thank you Mochi, yes fermented foods are great, so good for you especially as a digestive aid. Welcome back!
Suzanne, I am back to my home now, nice to be back to my own kitchen. I will have a try if I get more vegetables and fruits first, thanks! 🙂
I hope you like it if you make it Mochi, they are delicious and so healthful!
You totally know I’m going to love this because look at this vegetable combination! Perfect!
I thought of you while making this because I remember your post about pickles and how you don’t preserve in vinegar. Thanks, the combination is perfect and those sugar snaps are the bomb!!
I for one appreciate healthy treats. These sound so good and easy!
Thank you, I am a sugar addict but I do appreciate a healthy treat. I may follow it up with a brownie or some other sweet but at least I know I got my daily allowance of vegetables in.
These vegetables sound and look so tasty 😀
Choc Chip Uru
They are thank you so much.
I have never tried lacto-fermentation…yours look delicious and easy which is always a winner in my book! Thanks for sharing a great recipe.
It’s a great way to preserve and the health benefits are a real plus. Thank you so much.
Homemade pickles made with beautiful vegetables are never boring! I didn’t know about the health benefits of lacto-fermentation- so interesting!
Thanks Mary Frances, I had heard about the health benefits of fermented food but only briefly and it wasn’t until I read about it on Winnie’s site that it really hit home I knew I had to try it.
I love any kind of pickled vegetable. I’ve never tried lacto-fermented but I definitely want to, they sounds fantastic! As you mentioned, fermented foods are so good for you. I’ve been kimchi-ing it up lately whilst also trying to make my own sauerkraut! I’ll have to give these a go also. Totally not boring for Fiesta Friday – they’d be the life of the party, methinks!! 🙂 Gorgeous post Suzanne xx
They are really good Laura, Thanks so much. I love how easy they are to make.
ciao! blown away…did not have a clue about ‘lacto-fermenting’…a bit like ‘pickling’? interesting info…you are the best.
It is like pickling no vinegar though. It’s great, the veggies are very tasty and it’s good for the tummy. Thank you!
Hi Suzanne– add me to the list of people who are new to this! The veggies look so bright and fresh! a good summer project. thanks.
Thanks yes they are really bright and fresh. It’s a great way to enjoy the fresh vegetables.