DIY Lacto-Fermented Mixed Vegetables
Total Carbohydrates 8g | Dietary Fibre 2g
Servings Prep Time
8people 20minutes
Passive Time
Servings Prep Time
8people 20minutes
Passive Time
  1. Combine salt and water in a measuring cup and stir until the salt is dissolved. Let it come to room temperature before making the pickles.)
  2. Place the remaining ingredients in a clean, dry jar.
  3. Pour the salt water over the vegetables, leaving at least 1 inch of headspace at the top of the jar.
  4. If necessary, add more water to cover the vegetables.
  5. Cover the jar tightly and let it stand at room temperature for 2-3 days. If any mold or scum has formed on the top, simply remove.
  6. Check for the 3 signs (as above) to assess if the fermentation process is successful.
  7. After the fermentation process is complete, transfer the jar to the refrigerator.
  8. These fermented vegetables will last for at least a month or longer in the refrigerator.
Nutrition Facts
DIY Lacto-Fermented Mixed Vegetables
Amount Per Serving
Calories 44 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Sodium 42mg 2%
Potassium 285mg 8%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g 4%
Vitamin A 36%
Vitamin C 56%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

Rinse the vegetables in un-chlorinated water rather than tap water.
Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation.
Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.