These fermented Rainbow Veggies in a jar are my favorite way to add healthy probiotics to my diet these days. Fermenting veggies is so easy and apart from chopping and putting everything together at the start, you can sit back, relax and let time work for you. Fermented veggies make a great addition to salads, sandwiches or as a side for a plantbased Grazing Platter. But before I get into the recipe for these Rainbow Jars, let’s talk about fermentation for a moment. First of, what we are going to do here is a lacto fermentation which in essence means you are creating healthy bacteria (Lactobacillus) which help you to digest easier while getting a heap of probiotics into your body! This is possible because these bacteria convert the sugar of the veggies into acids which preserve them and turn them into delicious food.
Some side notes to get your Rainbow Jars right:
+ You will be creating bacteria, but very healthy ones. So in general, fermentation is the safest form of preserving but you should make sure your jars and utensils are clean.
+ I love to use different colored veggies – this doesn’t only add a more varied taste but heaps more vitamins and minerals. Options to fill your jars are endless: broccoli, cauliflower, garlic, beans, ginger, chili, babycorn anything works really. Make sure you are using organic veggies.
+ All you are going to need is: vegetables, salt and water. I am aware that many people try to reduce the amount of salt in their foods but try to stick to the suggested amount of salt as it keeps the veggies from spoiling, salt is your friend here and your preserving agent.
+ If it is warmer than 28 °C, your veggies will ferment faster. The longer they ferment, the more sour they will become. Once you feel that taste and texture is right for you, place the jar in the fridge. Here the fermentation process will slow down. It is absolutely normal that the jars will leak a bit during fermentation. This is due to your healthy bacteria multiplying in the jars!
Fermented Rainbow Veggies (makes 1 big jar)
- 1 cup chopped organic red cabbage
- 1 cup sliced organic carrots
- 1 cup chopped organic capsicum
- 1 cup choppedorganic cucumber
- 1 cup chopped shallots
- saltwater brine
- dill, thyme, basil, oregano, peppercorns
- 2 cups water
- 1 1/2 tbsp sea salt
Before you start, make sure all utensils and jars are clean. You don’t want any bad bacteria developing while you are fermenting. Start with chopping up all your veggies up. I love to cut mine in different shapes and sizes but that’s totally up to you. Now start layering your veggies into a big jar. I start with the red cabbage, followed by the sliced carrots, cubed cucumber, capsicum, and shallots. In-between I add fresh herbs like dill or thyme. Once you have firmly packed your veggies into the jar, combine the boiled water with salt. Pour the brine into your jars fully covering your veggies. Do not close the lid. Instead, top your veggie layers with a cabbage leaf first and put a clean glass on top as a weight to keep it all nicely packed. It’s importnat that the veggies should be covered with salt brine at all times. Now it’s time to relax and leave your veggies to ferment for up to 3-5 days in a dark place. I feel that mine were perfect after 4 days of fermentation. They still had a good bite to them but soaked up all the amazing flavors and turned slightly sourish, similarly to sauerkraut and kimchi.