Fermented Salad

By Dr Ernst
November 26, 2018

If you have never experienced a fermented salad, you are in for a tangy, crunchy treat.   Fermented salad can be made by combining any individual fermented vegetable into a a bowl and serving or by fermenting a mixture of vegetables together.

The recipe below is for the latter, but feel free to combine the fermented cucumbers, sauerkraut, kimchi, green beans and parsnips recipes we have in our fermentation category into a tasty fermented salad.

Suggested Equipment: Mason Jar Fermentation Kit and Glass Mason Jars


  • Carrots
  • Green Cabbage
  • Cucumber
  • Celery
  • White Onion
  • Ginger
  • Green, Red or White Pepper
  • Water
  • Himalayan or Celtic Salt


Thinly slice each vegetable ingredient manually or using a food processor with a shredding blade and place in a large bowl to mix together, until evenly distributed.

Pack the vegetables evenly into mason jars, leaving approximately 2 inches of space from the lid.

Make a basic fermenting solution (4 cups of water mixed with 2 TBSP salt) and pour into each mason jar until the vegetables are covered with water.   Use a spoon or fermentation mallet to push the vegetables down so they are below the water line, then place a mason jar glass fermentation weight onto the top of the vegetables so they remain under the water line.   Lightly seal with a fermentation lid (mason jar with silicone burping lid) and let sit at room temperature (in your cabinet or cupboard) for 5-7 days.

After 5-7 days, taste the vegetables – you are looking for a “salted sauerkraut” flavor.  Once achieved, serve and enjoy.   Refrigerate after breaking the seal until consumed.

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