The Winter Veggie Jar is a seasonal, probiotic-rich ferment made with hardy winter vegetables. It is mildly sour, layered in texture, and deeply comforting. A simple salt brine brings everything together while garlic and ginger add warmth.
Ingredients (for a 1L Fermentation Jar)
- 100 g red carrots, round slices
- 60 g green peas
- 50 g cauliflower, florets
- 100 g sweet potato, round slices
- 50 g French beans, cut into about 1.5-inch pieces
- 10 g garlic, sliced
- 50 g chopped spring onions
- 5 g ginger, thin slices
- 1 Tbsp. oregano
-
1 Tbsp. chilly flakes
Brine
- 600 ml of water
-
20 g sea salt
Equipment
- 1L glass fermentation jar
- Glass weights
- Grommet lid and airlock
Everything you need to ferment safely at home: glass fermentation jar, grommet lid, airlock, glass weights, and a recipe book.
View the Kit
Instructions
Prepare the Vegetables
Wash all vegetables thoroughly. Slice carrots and sweet potato into rounds. Slice garlic and ginger thinly. Break or slice the cauliflower into small pieces. Cut French beans into 1.5-inch pieces.
Pack the Jar
Add all the spices and vegetables into the jar in layers. Press gently to reduce air pockets, but avoid crushing them.
Prepare the Brine
In a separate bowl, dissolve 20 g salt in 600 ml water until fully mixed.
Add Glass Weights
Place glass weights on top and press gently.
Add Brine
Pour the brine into the jar after the vegetables are packed, ensuring everything is fully submerged.
Seal with Airlock
Close the jar with the grommet lid and attach the airlock. Fill the airlock halfway with water.
Ferment
Keep the jar in a warm, shaded place around 25 to 30°C for 4 to 6 days.
Check Daily
Ensure vegetables remain submerged. You will notice bubbles and a slightly cloudy brine, which indicates active fermentation.
Taste and Store
Start tasting from Day 4. Once tangy, lightly sour, and still crisp, remove the weights, seal with a regular lid, and refrigerate.
Tips and Notes
- Brine ratio: If you need to create extra brine, follow the ratio of 2g salt to 100ml of water for a balanced ferment.
- Submersion matters: Vegetables must stay fully under brine to prevent spoilage.
- Flavor build: Garlic, ginger, and spring onions deepen as fermentation progresses.
- Shelf life: Keeps refrigerated for up to 4 months.
Final Thoughts
The Winter Veggie Jar is simple, seasonal, and practical. It preserves winter produce in a way that feels natural and everyday. A jar like this quietly becomes an integral part of meals, adding brightness, texture, and gut-friendly benefits with minimal effort.
