Easy Fermented Vegetables

I’ve always loved fermented foods, and these Easy Fermented Vegetables are simple, vegan, budget-friendly perfection. The longer they sit, the better they get! I love that I can use whatever odds and ends are in my veggie drawer and turn them into something totally crave-worthy (and good for my gut, too!). They’re a delicious, tangy, crunchy addition to any meal and make everything from rice bowls to sandwiches way more exciting. However, while I’ve made this fermented vegetable recipe as easy as possible, the process is super important, so let’s dive in.

Easy Recipe for Fermented Vegetables

Fermented vegetables aren’t your average pickles (sorry, pickled red onions, I still love you!) Instead of vinegar, the magic happens through lacto-fermentation, where good bacteria (the healthy kind) naturally preserve the veggies and add the most delicious sour-savory flavor.

I used to spend way too much money on tiny jars of fermented veggies at the farmer’s market until I realized how easy and cheap it is to make them at home. This version gets a kick from fresh jalapeño, garlic, and ginger, plus a little sweetness from agave to balance it all out. Now, there’s always a jar in my fridge, and I add them to everything.