Over 40 delicious and easy fermented veggie recipes. Paleo, vegan, and GAPS-friendly ways to preserve your abundant veggie harvest!
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We’re in the thick of summer, and gardens are starting to produce. Not, mine, but other peoples. Haha. I’m a notoriously horrible gardener! My daughter, however, is getting results I never would have… and she’s only 11!
If you happen to be like my daughter and can get things to grow and manage to keep them alive until they produce, this post is for you. A cucumber or zucchini plant that suddenly produces TONS of fruit all at once can be a little overwhelming. So I’ve taken it upon myself to help you preserve your harvests by rounding up over 40 delicious and easy fermented veggie recipes for you!
Have tons of beets? I’ve got a recipe for you. Millions of zucchini? Recipes for those, too. Cabbage, peppers, tomatoes, carrots? Got you covered. I even have recipes for those of you who need to preserve asparagus, Brussels sprouts, cauliflower, and more…
While some will have you use fancy equipment (like pickle it jars), or crocks, you can usually make any of these recipes with regular old canning jars. I use mason jars with canning rings and lids for all of my fermenting. They’re easy to get your hands on, cheap to replace if they break, and double as great cups when you’re done. 😉
I use quart size, and pint size mason jars. Sometimes they come with the rings and lids, but you can always buy them separately if you need more. TIP: pleeeease, save yourself frustration when cleaning time comes and buy wide-mouth jars! Take it from me, it’s quite a hassle to clean those narrow-mouth ones…