What is it about Fermented Raw Vegetables?

posted in: Food | 2

The Chinese started this whole thing.  Raw cabbage packed in salt.  I am addicted to making fermented raw vegetables….

Imagining that we really are what we eat, I like to think that the more colorful the fare, the more colorful I am.  Plus, I like creating chemistry class in my kitchen every once in awhile.


Fermented Red, Yellow and Orange Peppers with Celery and Arbol Chiles


Look at the colors here!  I’m always looking to have a little creative fun in the kitchen.  Lately, this has come in the form of making healthy probiotic, good bacteria batches of fermented raw vegetables.  I love the ease and colorful final products.

There are a few really useful tools that will help you get started:


Wide mouth (they are just easier to pack) Mason or Kerr Jars with lids

Kraut Source Top

Pickle Pipes

Pickle Pebbles

Wooden or metal muddler





The key to this whole thing is to use fresh, in season vegetables.  Get inventive and mix it up!  There are so many recipes available out there.  Use what makes you happy.  For me, it’s all about the colors!

 Here are a couple of ideas:


Pickled  Persian Cucumbers

Persian Cucumbers, sliced

Thinly sliced shallots and garlic

Pickling spices, Sea Salt, and a dash of Cayenne pepper

1/2 teaspoon loose tea leaves (it keep the pickles crunchy)


Add all ingredients to a large mixing bowl and massage gently for a few minutes.  Let rest for 30 minutes.  Following instructions for either Kraut Source or Pickle Pebbles, pack and add brine solution.

 (Brine=1 teaspoon sea salt + 1 cup filtered water)




Pickled Persian Cucumbers


Fermented Purple Cabbage with Apples

(this recipe makes 2 quarts)

1 head (3lbs) Purple Cabbage, finely shredded

2 inch piece of fresh Ginger, thinly sliced

1 large shallot, thinly sliced into rounds

2 teaspoons fennel seeds

1/4 cup golden raisins

Sea Salt and Filtered Water

2 apples, thinly julienned


In a large mixing bowl, combine all ingredients, except for apples and water.  To this, add 2 teaspoons of Sea Salt.  Massage and mix well with your hands for 5 minutes.  Gently mix in apples.  Let sit for 10 minutes.




Fermented Purple Cabbage with Apples in the making


Make brine: 1 teaspoon Sea Salt + 1 cup filtered water.  Pack 2 wide mouth quart size jars.  Use a muddler to tamp down.  According to directions for Kraut Source or Pickle Pebbles/Pipes, add brine and seal.  Let these jars sit in a dark spot on your kitchen counter for at least 3 days or up to a week.  Replace with regular wide mouth lids and rings, then refrigerate.



Fermented Purple Cabbage with Apples



So, there we are.  Please let me know that you stopped by today.  Any questions or comments are so appreciated.  Always!  Keep your world colorful.



La Zingara is an Italian Gypsy woman.  She yearns for a connectedness to the world around her.  That’s me!!!


2 Responses

    • 93zingara

      These jars of fermented vegetables last up to nine months in the refrigerator! They will continue to ferment, but at a much, much slower rate.

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