I’m a fermented food guru. Miso, kefir milk, sourdough bread, kombucha, beer, yogurt…I think you get the idea. All of these foods are packed with probiotics (bacteria and yeast which aid in your digestion and general health), and pair well with many dishes.
One of the easiest things to ferment at home is pickled vegetables. They are crisp, salty, vinegary, and are extremely simple to make.
I commonly use cucumber, daikon, radish, jalapeno, cabbage, and carrot, but any hard veggie will work. Pictured above is a batch of jalapeno, garlic, cucumber, and daikon pickles. My favorite ways to eat these pickles are with homemade Banh Mi sandwiches, on brown rice with seared tofu, in Buddha bowls, and on veggie burgers!
EASY PICKLED VEGGIES
Prep time: 10 minutes
Fermenting time: 24-36 hours
Author: Envi Eats
Type: Fermented Food, Side
- firm vegetables, cut into matchsticks (ie. daikon root, jalapeno, cucumber, carrot, garlic, radish, etc.)
- white wine vinegar and/or rice vinegar*
- 2 pinches of salt
- 1 pinch of sugar
- Thinly slice the rinsed veggies into matchsticks or thin rounds, and place into any sized jar; add enough veggies so that your jar is full. Add jalapenos for more spice, and smashed garlic cloves for bite.
- Cover the veggies half way with the white wine and/or rice vinegar, and add the salt and sugar. Fill the jar with water until the veggies are all submerged. Cover and shake to mix.
- Let chill for at least an hour or up to a week; the longer you store the veggies, the more flavor they will have.
*I like the flavor of rice vinegar more, so I tend to make these pickles with only this, or with a higher percentage of rice vinegar over white wine vinegar.
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