Twenty Approaches for Fermenting Winter Vegetables
Transforming Your Winter Vegetable Basket with Fermentation
Feeling stuck on how to cook those winter vegetables? Tired of the same old recipes? Fret not! This guide will show you how to ferment your winter vegetables for a tasty twist on your winter meals.
Embracing the Cold with Fermentation
Winter is not a reason to limit your local, seasonal vegetable consumption! Winter vegetables are packed with essential minerals, vitamins, and amino acids that our bodies need. But, let's be honest, sometimes we need a little inspiration to bring out their best. Lucky for us, lacto-fermentation is here to save the day!
Why Ferment Winter Vegetables?
*entials, vitamins, and amino acids- You're practically throwing money out the window when half your rutabagas end up in the compost bin. No more!- Fermented vegetables become easier on our digestive systems, as they've been pre-digested. Plus, they're bursting with natural probiotics.- The taste and flavors of some vegetables become more mild, while others develop surprisingly delightful notes.* Fermentation preserves the nutrients of your winter vegetables, making them an asset during the long, cold winter months when fresh veggies are scarce.
Curious to learn more about the benefits of fermented vegetables? Take a peek at our article: Benefits of Fermented Vegetables
Fermenting Winter Vegetables 101
Root vegetables and winter vegetables are prime candidates for fermentation. Here's a rundown on how to do it right:
The Fermentation Process
- Remove the thick peels and cut them into pieces.
- Place them in a jar, and add salt + water (following the basic steps of lacto-fermentation).
- Let them ferment for a few days to a few weeks.
- Dive in and enjoy!
Salt Matters
It's usually recommended to add 2% of the total weight of the vegetables in salt. Not sure about the quantities and types of salt to use? Check out our guide on Salt and Brine in Fermentation.
Be cautious! Some winter vegetables contain very little water. Make sure they're submerged when you put them in the jars. If not, add a little brine to cover them.
Check out our guide on Salt and Brine in Lacto-Fermentation for more information.
Timing is Key
Root vegetables are hearty and can withstand several months of fermentation. They are usually left to ferment for 1 to 4 weeks.
Learn more about preserving vegetables through fermentation in our article: Preserving Vegetables Through Fermentation
Inspirational Recipe Ideas for Fermenting Winter Vegetables
To ferment your vegetables, remember the golden rule: "vegetable + salt - oxygen". Use the following recipes as inspiration to get started. Experiment with spices, types of vegetables, fermentation times, and more!
Ready to try out some fermented vegetable recipes? Take a look at our offerings: Fermented Vegetable Recipes
Beetroot
After pickled beets, it's time to give lacto-fermented beets a try! These tangy, crunchy, and deliciously flavored beets are perfect for salads, stews, feves au lard, or raclettes.
Here are some recipe ideas for lacto-fermented beets:
- Beet Sticks in Brine: Peel and cut the beet. Place in brine with your favorite pickled beet herbs. Ferment for 3 to 4 weeks. Perfect for your next sugar shack dinner!
- Shredded Beet in Sauerkraut: Peel, shred, and mix with some cabbage or other root vegetables, avoiding staining your kitchen red. Ferment for 3 to 4 weeks.
- Beet Kvass: This fermented beet drink is energizing, packed with probiotics, and easy to make at home.
For more details on lacto-fermented beets, check out our Fermented Beetroot recipe!
Carrots
Carrots, everyone's favorite root vegetable! After cabbage, they're one of the easiest vegetables to ferment. They're versatile, too.
- Fermented Carrot Sticks: Peel, cut into sticks, and put in a jar with herbs. Snack on these in the middle of the night if you get the midnight munchies.
- Orange Carrots Recipe
- Dill Carrots Recipe
- Fermented Shredded Carrots: Peel, shred, and put in a jar. Ferment for 2 to 3 weeks, or to taste. Add a little crunch and flavor to your sandwiches, burgers, and salads.
- Carrots with Madras Curry Recipe
- Carrots with Garlic, Ginger, and Seaweed Recipe
- Carrots Mixed with Other Vegetables: Carrots add color, texture, and flavor to almost any vegetable. Give it a try!
- Curtido Recipe
- Do Chua Recipe (fermented carrots and daikon)
Celeriac
Surprise your taste buds with the delicate, slightly sweet flavor of fermented celeriac. Its taste is reminiscent of celery, turnip, and broccoli–but much more subtle.
- Remoulade Style Fermented Celeriac: Remove the peel, slice thinly. Add shredded apple, mustard seeds, and chopped green onions. Ferment for at least a week.
- Celeriac in Sauerkraut: Remove the peel and shred. Experiment with traditional sauerkraut spices like caraway seeds or juniper berries. Ferment for 3 weeks.
Kohlrabi
When fermented, kohlrabi has a cabbage-like flavor and the crunchy texture of radish. We like to use it as a replacement for cabbage in kimchi, sauerkraut, or other ferments. Our tip: cut off the tough skin!
- Kohlrabi in Sauerkraut: Replace cabbage with kohlrabi in the Eastern European sauerkraut recipe. Alternatively, go wild with mustard seeds and dill, or lemon and rosemary. Kohlrabi is pretty neutral, so have fun!
- Kohlrabi Around the World: Kohlrabi can replace daikon radish in Korean kimchi recipes or cabbage in Salvadoran curtido. You'll never know the difference!
Parsnips
Parsnips are a delight in fermentations. Their light, creamy color, and subtle yet sweet taste make them a perfect addition to sauerkraut or standalone in root vegetable mixes.
- Lacto-Fermented Parsnips in Brine: Peel parsnips, cut into sticks, and use the same spices as for carrots. If you want to keep the sweetness of the parsnips, ferment for only 1 week.
- Lacto-Fermented Parsnips in Sauerkraut: Peel and shred. Mix with carrots, add a little ginger, and let it ferment for several weeks.
Winter Radishes (Daikon, Black Radish, etc.)
Don't wait for warmer weather to enjoy the benefits of radishes! Some types of radish can withstand colder temperatures, like daikon, black, and watermelon radishes. During fermentation, they lose their spiciness, retaining their delicate flavor and abundance of vitamins.
- Radish in Brine: If the peel is thick, remove it, cut into slices or sticks, and place in brine. Ferment for at least a week.
- Shredded Radish: Add to carrots for do chua, a Vietnamese condiment for sandwiches.
Jerusalem Artichokes
Jerusalem artichokes are a unique and delicious root vegetable. When fermented, they become even more crunchy and tangy, with flavors reminiscent of hazelnut and artichoke. They're hard to resist!
- Lacto-Fermented Jerusalem Artichokes in Brine: Remove any damaged parts, peel if desired, and let it ferment for at least a week.
Rutabagas and Turnips
Rutabagas and turnips produce large bulbs with white or light yellow pulp and are ideal for fermentation. Their pronounced taste softens, acquiring a pleasant acidity during fermentation.
In Europe, sauerruben (fermented turnips) is very popular and can be eaten as a side dish or in soups, pierogis, or latkes.
- Fermented Turnip (Sauerruben): Peel and shred. Let it ferment for at least 3 weeks. Delicious on its own, or with some pepper and fenugreek–the latter giving the turnips a little maple taste.
- Lebanese-Style Pink Turnip Sticks: Adding beet to the turnips produces pink, crunchy, and wonderfully Middle-Eastern-flavored sticks. Perfect with falafel, shawarma, kebab, etc.*Once all these beautiful vegetables are fermented, explore our 44 ideas for eating them!
Get the Tools!
- Complete Guide to Lacto-Fermentation
- Guide on Salt and Brine in Fermentation
- Recipe ideas for fermenting:
- Spring vegetables
- Summer vegetables
- Fall vegetables
- Canning vs Fermentation
- Buying Your Own Fermentation Equipment
- Calendar of Seasonal Fermentations
- All Our Fermented Vegetable Recipes
[1] Source: Lahtinen, M., Verbašovska, Z., Liisa Sasarelo-Ruoho, K., Kalske, K., Valtonen, H., Koivistoinen, K., & Koivistoinen, M. (2020). Hypotheses on the effect of lactic acid fermentation of plant foods on nutrient bioavailability. Nutrients, 12(5), 1294.
[2] Source: Aksoy, H. F., & Kızıl, G. (2014). Influence of fermentation on the nutritional composition of food and its effect on the functional properties of proteins. Critical reviews in food science and nutrition, 54(1), 70-76.
- Lacto-fermentation can bring out the best in winter vegetables, making them more delicious and nutritious.
- Fermented vegetables are easier on the digestive system and rich in natural probiotics.
- The taste and flavors of some winter vegetables change during fermentation, such as beets becoming tangy and crunchy.
- Experimenting with different fermentation times, spices, and types of vegetables can lead to a variety of unique and tasty results.
