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Fermenting Veggies Help & Advice

Fermenting vegetables is one of the oldest food preservation methods in the world — and one of the most satisfying. From classic sauerkraut to fiery kimchi, the process is simple, the results are delicious, and your gut will thank you for it. Here’s everything you need to know!

🥬 The basics of vegetable fermentation

Most vegetable ferments use a process called lacto-fermentation, where naturally occurring bacteria on the vegetables convert sugars into lactic acid. This preserves the veg and gives it that characteristic tangy flavour. All you need is:

  • Fresh vegetables
  • Salt (non-iodised is best — iodine can inhibit fermentation)
  • A clean jar
  • Time and patience!

🌱 Getting started

The basic method for most vegetable ferments:

  • Chop or shred your vegetables and weigh them.
  • Add 2% of their weight in salt (so 20g of salt per 1kg of veg) and massage or toss until the vegetables release their juices.
  • Pack tightly into a clean jar, pressing down firmly so the veg is submerged under its own brine.
  • If there’s not enough brine, top up with a 2% salt solution (20g salt dissolved in 1 litre of water).
  • Keep the veg below the brine at all times — use a small weight or zip-lock bag filled with brine to hold it down.
  • Cover loosely and leave at room temperature for 3–7 days, tasting as you go until it reaches the sourness you like.
  • Once happy, seal and store in the fridge where it will keep for several months.

🧐 Troubleshooting

There’s white stuff on the surface. This is likely kahm yeast — a harmless white film that can form on the surface. Skim it off and make sure your veg is well submerged. It’s not harmful but can affect the flavour if left.

My ferment smells really bad. Lacto-ferments should smell tangy and pleasantly sour — not rotten or putrid. If it smells unpleasant or you see fuzzy coloured mould (pink, black, green), discard it and start again. This is usually caused by veg being exposed to air above the brine.

Nothing seems to be happening. Cooler temperatures slow fermentation right down. Move your jar somewhere warmer and give it a couple more days. You should start to see small bubbles forming as fermentation gets underway.

It tastes too salty. This is normal at the start — as fermentation progresses the sourness balances the salt. Give it more time, or rinse lightly before eating if you prefer a milder flavour.

🥗 What can I ferment?

Almost any vegetable works! Popular choices include cabbage (sauerkraut or kimchi), carrots, radishes, beetroot, cucumbers, garlic, onions, chillies and mixed medleys.

🛒 Ready to get started?

We stock everything you need for fermenting vegetables at home:

📚 Resources

💬 Still need help?