Seasonal Fermented Vegetable Mix

When you’re not sure what to ferment next, make a little bit of everything.

This seasonal fermented vegetable mix is a fun, colorful way to experiment with different vegetables in one jar. Instead of committing to a full batch of just carrots, asparagus, beets, or radishes, this recipe lets you taste-test a variety of fresh summer vegetables and see which ones you love most once they’re fermented.

Think of it as a seasonal ferment sampler: bright, summery, colorful, and perfect for anyone who wants to get creative with what’s in season. It's great to take it for a picnic or add to the charcuterie board too!

Why You’ll Love This Seasonal Ferment

It’s simple and super flexible. You can choose how much of each ingredient you would like to use or even skip a vegetable that you don't like. Not a fan of beets? Replace them with more radish or carrots. 

Fermented Vegetable Mix

Tools:

Single Jar Fermentation Kit
Pickle Packer

Ingredients:

• Asparagus, cut into sticks
• Daikon radish, sliced
• Carrots, cut into thick slices
• Beets, cut into matchsticks
• Rhubarb, cut into chunks
• Jalapeño, sliced
  
  Brine:
• 2 cups dechlorinated water
• 12.5 grams fine sea salt (~2 tsp)

Note: Salt measurements can vary depending on the type and brand of salt. For best results, measuring by weight is the most accurate. If measuring by volume, 12.5 grams of fine sea salt is approximately 2 teaspoons.

Instructions:

1. Prepare your vegetables.

2. Add the vegetables to a clean 24 oz (or 32 oz) Mason jar. Layer and pack them tightly with Pickle Packer as you go.

3. Make the brine by stirring salt into water until fully dissolved.

4. Pour the brine over the vegetables, making sure everything is fully covered.

5. Add a Pickle Pebble fermentation weight to keep the vegetables submerged below the brine.

6. Secure the jar with the Pickle Pipe airlock fermentation lid to allow gases to escape while helping keep oxygen out.

7. Let the jar ferment at room temperature, away from direct sunlight, for about 5 to 7 days.

8. Taste the vegetables after a few days. When they are tangy and flavorful to your liking, remove the fermentation lid and weight, seal the jar with a storage lid (Tough Top), and transfer it to the refrigerator.

Fermentation Tips:

Keep all vegetables submerged below the brine during fermentation. This is one of the most important steps for a successful ferment.

Because this recipe includes beets, the brine will slowly turn a beautiful pink-red color. This is completely normal and adds to the fun, colorful look of the jar. You can skip beets if you don't want this colour change.

Fermentation time can vary depending on your kitchen temperature. A warmer kitchen may ferment more quickly, while a cooler kitchen may take longer. Start tasting around day 5 and continue fermenting until the flavor is right for you.

A shorter ferment will taste more mild and crisp, while a longer ferment will become tangier and more developed.

How to Serve:

This seasonal fermented vegetable mix is delicious straight from the jar, but it also makes a flavorful addition to everyday meals.

Try serving it with:

- Rice bowls
- Salads
- Sandwiches and wraps
- Tacos
- Snack boards/plates
- Grilled meats or plant-based mains
- Eggs or avocado toast
- Burgers or veggie burgers

Enjoy!