Ferment Your Vegetables Recipe & A Fermenting Kit Giveaway
We thoroughly enjoyed getting to know author, Amanda Feifer, at the PA Farm Show last year and soaking in some of her fermenting knowledge. (She’ll be joining us again this year!) Naturally, we were anxious to offer her recent book Ferment Your Vegetables along with some other basic fermenting tools.
If you haven’t gotten the chance to leaf through it or to read a few of the many wonderful reviews, we’re sharing a peek and we’re giving away a copy along with a nice fermenting kit to help you get started on your delicious probiotic adventure!
While Amanda’s blog Phickle covers fermenting of just about anything worth eating or drinking, Ferment Your Vegetables covers a lot of ground on fermented vegetables. It is packed full of easy to follow how-to’s for fermenting pickles, kimchi, kraut, kvass and the like with the added bonus of recipes for putting those wonderful live foods to work in incredibly tasty ways. Even if you’ve not taken the leap to fermenting, her “you can do it” approach, thorough instructions, tips for those FAQ & concerns and the brightly colored images will draw you in!
We also appreciate her take on equipment…you can do a lot of fermenting without expensive gadgets and she shares tips on using what you probably already have in your kitchen. There are a few things that make the fermenting easier, but they aren’t absolutely necessary for things to go well.
Admittedly, there are many recipes from Ferment Your Vegetables that are on my list to make…but the 2 at the top were Amanda’s Curried Cauliflower Picnic Salad (using the Curried Cauliflower Pickles) and the Winter Herb Kvass. We will share the Winter Herb Kvass recipe after the PA Farm Show.
To make the Curried Cauliflower Pickles, simply follow this recipe from Ferment Your Vegetables. This recipe offers a basic recipe for fermenting vegetables, with the addition of 1 TBS of Curry Powder.
Curried Cauliflower Pickles
1 tablespoon (6.3 g) curry powder
Half a head (340 g) of cauliflower, chopped into small florets
1 tablespoon (18 g) kosher salt
2 cups (470 ml) filtered water, at room temperature
Place the curry powder in the jar, then add the florets. Florets may need to be maneuvered a bit to fit, but don’t push them so hard that they break apart. Mix the salt and water until 
dissolved and pour this brine over the florets, pressing them down with clean fingers to make sure they’re submerged. The jar should be full to about ¾ inch (2 cm) below the rim.
Using your preferred method, submerge your veggies and cover your jar.
Place your jar on a small plate or bowl and allow to ferment at room temperature for 10 days to 2 weeks. Once fermented, remove the weight, secure the lid, and place the jar in the fridge.
Yield: 1 quart (900 g)
Tips For Nice Florets:
- When slicing for smaller florets, slice from the stem end toward the floret. Once your knife reaches the floret, break it apart instead of slicing all the way through.
- When putting them into your jar, you may need to jostle them around a bit with a chopstick, but don’t force them to the breaking point.
Once your Curried Cauliflower Pickles are ready you can serve them alongside seasoned rice dishes, or in winter salads. Or make this Curried Cauliflower Picnic Salad from Ferment Your Vegetables.
Curried Cauliflower Picnic Salad:
Photo Credit: c/o Fair Winds Press, an imprint of Quarto Publishing Group
1/3 cup (75g) mayonnaise
2 teaspoons (10g) Mustard (Dijon or a sweet hot mustard)
1 quart of Curried Cauliflower Pickles (drained)
2 stalks of cleaned, trimmed, chopped celery
2 scallions, trimmed and sliced
Combine the mayo and mustard in a large bowl. Add the cauliflower pickles and gently toss to coat them. Blend in celery & scallions. Best served chilled.
It makes a tasty, unique and super healthy side dish!
Ferment Kit Giveaway:
One lucky winner will recieve a Ferment Kit with the items below from Fillmore Container and a signed copy of Ferment Your Vegetables. Use the Rafflecopter widget below to enter! Want to build your own Ferment Kit? Check out all our ferment gear here.
- A copy of Amanda’s book Ferment Your Vegetables
- 1 case of Widemouth Orchard Road Quart Jars
- 2 Airlocks
- 2 Rubber Stoppers
- 2 reCap Widemouth Pour Caps (Winner chooses color)
- 2 iLID Storage Lids- Wide Mouth (Winner chooses color)
- 2 Ball Wide Mouth Plastic Lids
- 2 Pickle Pebbles
I would love to try my hand at fermenting foods. I’ve only used a water bath canner to preserve foods so far.
What’s the best thing to start with in fermenting?
I’m just at the beginning of my journey in fermenting, so no big questions yet, but I’d love to read this book! 🙂
I’d like to give this a try.
How does when get started?
New to fermenting, and looking forward to learning from The Mistress!
I have been wanting to try fermenting with the lids because it seems far more approachable for a beginner. Would love to know any tips you have for those just starting out?
What veggies do you recommend starting with if you’re just learning to ferment?
I tried making sauerkraut once and it got moldy – not sure what went wrong but I would like to try again.
Always wanted to try fermenting
I actually took a course in fermenting and pickling at our local Open University, so I think I understand how to do it pretty well. Actually finding the time is a whole ‘nother thing…
Everything! I am a complete newbie but really want to get into it before next summers harvest.
Looking forward to starting fermentation projects in the new year!
I need a proper kit to ferment more stuff. Right now I’m recycling jars and it doesn’t always come out as well as it should be.
Still pretty new to fermenting. I love to read new books about it.
I started fermenting things last summer. I’m looking forward to this book so I can continue to learn.
I’ve done a little bit of fermenting and I’d like to do more. I am sure that the book and supplies would encourage me to take more risks.
What are your favorite meals or snacks to make with fermented foods?
I’m new to fermenting, but I’ve been doing hot water and pressure canning for a few years. I’m really looking to trying it out, and making kimchi!
What are some tips for beginning fermenters?
I’ve fermented a few things, but I’m definitely looking forward to trying some more. I’m just curious to see what else I can do.
Have fermented quite a bit. How do you know how much salt to use?
My favorite thing to ferment at this time is Kimchi. I just use standard jar and seal.
I’m just learning fermenting. I love all the blogs and advice available. What’s the best starting veggie?
I am so excited! I literally just checked books out of the library about fermenting today. I have eczema and am really hoping that being more proactive about my diet will improve the situation.
I’m just starting to ferment. I’m looking forward to really understanding it
Where to start! A simple starter recipe would be great.
I’m a complete newbie so I have all the questions and am looking for answers
I’ve been wanting to ferment a beet kraut and can it. I haven’t had much luck with sauerkraut but will continue to try!
When can I start? I would love this!
What kinds of seasonings or veggies make good add-ins to flavor kraut?
I’ve never fermented with all the fancy stuff, just regular jars, so I’d like to learn about that.
I would love to win this kit. I just recently got into fermenting. The only thing I have done so far is Sauerkraut and it was amazing. Nothing like store bought stuff.
I also would love to try fermenting food, my question is once it’s done how long is it good for?
I have researched fermenting for quite some time. Would love to start. I’ve made my own sauerkraut for the past 2 yrs but haven’t ventured past that.
I started about three years ago making sauerkraut and now my family wont eat anything but homemade. I love all the canning stuff I have so much fun growing and putting stuff up.
I am always on the lookout for more fermenting tools. I would love to win.
I am very interested in this way of preserving food. I really enjoy canning get and making breads so this just makes since to me.
I hope to see the demos at the farm show and see the wonderful storage products from Fillmore Containers.
I used to hate kim chi due to an unfortunate incident in college, but I have learned to love it!
Just starting to make fermented veggies! This would be fun to win!
My husband and I are just starting out with fermentation. The curry cauliflower looks amazing. Thanks for sharing!
Looks awesome, and I LOVE the farm show…see you there!
I’d love to diversify how I use my fermented veggies – especially cabbage kraut and slaws
I am dying to try this out but I have to admit, I’m a tiny bit intimidated. So I’d ask about the best way to get started.
Are the airlocks as useful as they seem to be?
I’ve made a quart-sized batch of sauerkraut; now, how long will it keep in the refrigerator?
I am a complete novice fermenter – I made a batch of kimchi once and then was too scared to eat it. So I’d love tips to make me feel more confident about fermenting safely.
Since I’ve never tried it, everything! I need to read the book, obviously. But, random beginner’s question: does it smell?
Does kvass actually taste good? We’re about to try making it and it’s just so weird!
I got a Pickle Pipe this Holiday and am anxious to try fermenting in small batches.
I’d ask what are some newbie mistakes and how to avoid them.
I have made saurkraut – and loved it! However, I tried to ferment green tomatoes and it was a disaster. What is the second recipe a newbie should attempt?
I am brand-new to fermenting. But I love it. My first try was with sauerkraut. I love this site and I love the blog I’ll be back to visit often.
I’ve heard a lot about fermenting, but haven’t tried it… I’m zooming over to the blog to see what I can learn now.
Is there any kind of easy and accurate test to see if a ferment has gone bad?
How do you keep your ferments organized?
I am so excited to get into the world of fermenting and really use the bounty of my full-diet year-round CSA I have here in Northern VA. I am extra inspired that Amanda is a city dweller because it shows me that we too can live this way even in city environments and small homes!
I’ve got a lot more room to garden this year and I’m really looking forward to fermenting some new veggies.
I can a lot but never fermented. Would love to learn.
We have been trying to live a healthier lifestyle and I have been reading that fermenting food was a great way to be healthier. I would love to know more about the how tos of it.
My biggest question is always how do I know when it’s done (and done right)? I’ve tried to do a couple ferments before but was then too nervous to eat it – so recently I’ve purchased a few different things at a local farmer’s market. Now I’m almost ready to jump back in to creating my own!
My 2 biggest concerns are that I have never cared for store bought pickles but I love the thought of other vegetables & fruits and a bit concerned about smelling up the kitchen but those awesome airlock a would take care of that issue, wouldn’t it??
Small batch fermentation looks like fun!
My biggest fermenting question or concern is, how do I recognize if a ferment has gone bad and when I should not use it? I’ve tried fermenting hot sauce before, and while I think the final product turned out ok, there was definitely some growth on top of the peppers and liquid that I scooped out but had me a bit worried about whether I should keep it or toss it.
Haven’t really tried fermenting but so much want to!!
I have always wanted to ferment. This would be a great way to get started.
How long will the fermented jars of veggies last on the shelf?
What can you use for a weight if you don’t have one of the really cool ones shown?
My husband would love for me to be able to make all of this. Thanks!
I would love to start making and eating fermented foods. I have leaky gut and I have read that fermented foods are very healing.
I am new to fermenting, using all the wonderful fermenting tools and recipes with our fresh grown vegetables sounds like an opportunity for learning and sharing with family and friends.
I have never tried fermenting food except for making ‘krout so would love to learn more. I have heard the health benefits are awesome.
I think I’ve got the basic process understood, but I’m sure I would need some troubleshooting answers once I start branching out to vegetables other than cabbage and cucumbers. It’d be great to have recipes to use fermented vegetables in too, because I’m always at a loss what to do with it other than eat it straight.
Looking forward to trying some of these recipes!
How long do fermented vegetables keep?
Pickled cauliflower will be my next attempt at fermenting!
I’ve read that ferments work best between 50 and 60 degrees. When I was trying to ferment last summer, it was never below 75 degrees. I don’t have a basement, garage or any cool spot. Any suggestions on creating a cooler temperature zone in an apartment? Thanks!
Thanks for the great recipes and products!
Would love to try fermenting my veggies. I enjoy growing lots and things and always looking for more ways to preserve and use them.
Is there a way to rerment with low salt or no salt?
I have the airlock system, but I don’t even know where to begin. I’m overwhelmed.
Love making fermented foods. So great to have around. It is the original fast food! :o)
Japanese Natto is amazing. Plus my dog loves it.
This year tried fermented greens like kale and swiss chard it all mellowed and reminds me of a spinach flavor. Just add some to my salads.
Lacto-fermented cucumbers did not last long. Will do much more next year.
Beet Kvass is wonderful.
Homemade yogurt, yum.
Thanks for the great giveaway.
Hugs,
Cindy
Would love to try this!
This looks like a great fermenting book. I have been experimenting with different kinds of vegetables, and the Curried Cauliflower looks really good, and I would definitely try the salad version of the recipe. I can’t wait to try the recipe.
This is something that I have been thinking getting into but I haven’t really looked into it yet. I guess my question would be: Is there a good fermentation book for beginners?
Love love LOVE fermented veggies and drinks. I have a couple of the fermenting lids and I love them!
I am currently trying a new one – tepeche. It is made from pineapple rinds, sugar, water and some cinnamon stick and or cloves. I tasted it today (day three) and it is still WAY too sweet so I’ll let it go a bit longer but it’s bubbling nicely
Is there a cost effective way to lid fermented goods? I have been trying to develop a lid that can breathe, contain odor, and be water resistant. I would rather not re-invent the wheel and would love some help! Thank you!
I just started fermenting last year and didn’t have really good luck but would love to learn how to do it properly.
what kinds of vegies can you ferment?
I went to the Farm Show in 1968 when I was in high school. Great memories. Pick me.
Met Amanda last year- great experience!!! Hope to see you both again this year at the Farm Show
I made sauerkraut but it was not very good. I used an early cabbage, could that be the problem?
How do you know if the food is fermented or if it is spoiled, I made some sour kraut and am not sure if it is good.
would like to try
Is it really easy to ferment cabbage… I love sour kraut
Never fermented, only canned, but would like to learn.
I want to knew how to do kombucha
every question! I’ve made sauerkraut and pickles, but fermenting is new to me.
I really would love to learn how to ferment veggies– but also how to incorporate them into meals : )
I would like to know how to make Kimchi with vegetables other than Nappa cabbage.
Is there a limit on how long things should be left to ferment at room temp? Does this vary by vegetable?
I need to start fermenting more and try some new recipes for it.
I love the Phickle blog and would love to get her book. Thank you!
Just received a set of Pickle Pipes and Pickle Pebbles in December — looking forward to trying my own sauerkraut soon!
Is there a difference in cabbages that one would make a better kraut then another?
My husband has done a littlewith cider, but i have yet to try fermenting foods
What a nice giveaway; I’ve never fermented – looking forward to starting – but there’s always $$$$ a starter kit & not knowing what to purchase until after you’ve bought everything you DON’t need! Also looking forward to the health benefits!
I love Kimchi and would be intrested in trying other fermentation
I am new to fermenting – I have made a small-batch sauerkraut that turned out so-so and would love to get better at this. Thanks for offering this give-away!
What’s the best veggie to start with small batch fermenting? My husband isn’t always keen on fermented foods, so I don’t want to make giant batches.
I love eating fermented food! But I am not very good at making it 🙁
I have made apple cider vinegar a few times, and it is the best ACV that we have ever had. I’m wondering if you can make vinegar with other fruits, and what would you recommend?
I am new to fermenting and have purchased the new Pickle Pipe air lock system, but was concerned that my home is not warm enough for fermenting during the winter months. Going to be making my first batch of sauerkraut, but would love to win this giveaway to have other products for fermenting.
I would like to know what to avoid when fermenting. Sauerkraut seems to be a good beginner ferment, but what other items are “home-runs” in the fermenting department? 🙂
I’m getting back into making more of my goods at home, thank you for sharing these recipes–I adore pickled cauliflower, I adore curried cauliflower, so I’m betting I will love your recipe too!
I have so many questions! I’ve never done fermentation before (although I enjoyed the fruits of someone else’s fermentation recently), so I don’t know what’s a good starter thing to pickle and what things I should avoid (for tastiness, texture, and/or food safety sake).
I make a refrigerator dill pickle that I LOVE the taste of. Can I make fermented pickles that are just crisp and with the same intense dill flavor, but the benefits of fermented pickles?
I got my first fermentation crock this Christmas and am anxious to make it work every day from here on. So far I’ve got a batch of kimchi done and in the fridge, so now am looking for the next project. Those curried cauliflowers look really good!
How do you do small batch sauerkraut?
Every time I try to ferment something, I end up with either a mushy product or an impressive amount of mold. What am I doing wrong?
Please post more pickle recipes – especially small batch ones. thanks.
please more small batch recipes.
I’m a huge Phickle fan and cannot wait for this book (and I am so excited that I’m going to one of her classes in Jan.) Thank for the chance to win!
I’m brand-spanking-new to fermenting, so no questions yet! But I’m sure that once I learn more about it I will have plenty of questions!
Is it possible to ferment at refrigerator temps? The store bought kimchee I eat tastes like it is continuing to ferment at refrigerator temperature and was wondering if the whole process could be done in the fridge.
I love to can, especially some of the very old recipes that you don’t see often anymore, I have never tried my hand at fermenting foods but am anxious to do so!!
I have only tried fermenting once and it did not go well – mold happened. Would love to be able to give it another try and figure out where it went wrong but have been to afraid. Winning this kit would be fantabulous!
This has gotten me interested in trying to do it! Thanks
The cauliflower looks great! I’ve not given fermenting much of a chance. The kraut I tried to make failed miserably and went right into the compost. What is the refrigerated shelf life on most and do you cover that per recipe in the book?
What would you recommend to a beginner for a first recipe to try.
I love fermented vegetables and beverages but never saw small batch recipes. Very cool!!
How long do fermented items last in the fridge once they have reached the flavor goal?
Is there a formula to salt/water/produce to safely change things up? I haven’t done a great deal of fermenting vs canning, but like being able to change things up depending on what I have on hand.
I’m anxious to learn to ferment!
I do lots of canning and would like to start fermenting! So because i’m new at this i’m sure once I get started i’ll have a ton of questions.
I just put together my first sourkraut this week. I have no special tools other than Mason jars at this time and a very limited budget. What are the must haves for vegetable ferments?
I want to get started!
Do you ever add probiotic starters when fermenting? I know that some do and some don’t… I’m just not sure where I lie on this matter!
Thanks for the super generous giveaway chance!
I have tried fermenting cucumbers but never came out right . I would like to learn the tricks of the trade . I love fermented veggies .
What are the health benefits of fermenting? What are your favorite veggies to ferment? The kit and book is such an awesome idea, love it!
I’ve been making kimchi for years. I think I’ll give this a shot too.
I would love to try fermenting some new items. Right now pickles and sauerkraut are the only thing I have tried. I am sure Amanda’s book would provide lots of inspiration!
What a great give away! I would love to learn more about fermented foods and how to prepare them!
I did. A bave for the first time ever. Would love to learn how to do more!
Corrected comment-I did cabbage this year for the first time. I would love to learn how to do more!
I am just starting out and would love to get a kit and more information. Thanks for this web page and support
I believe I will give fermenting a try this year.
I so want to learn how to ferment fresh vegetables! Thanks for the giveaway.
I am so excited to get started on my adventure in gardning and canning.
I have never tried fermenting before, would love to learn how to. My husbands mom did it and he really misses some of her fermented foods
The only thing that I have fermented is cabbage…and it did not turn out …..so would love to try other veggies and need advice on how to make the kraut taste like kraut…..Thank you for the giveaway!
I’ve canned and dried food and would love to try my hand at fermenting.
I would love to learn to do fermented veggies. So healthy and a great new alternative method to preserve food.
How long will most fermented items like sauerkraut and such keep? And are there special ways to store them?
Once your krauts reach the taste (level of sourness) that you enjoy, you’ll want to dismantle what ever fermenting gear you’re using and replace it with a real lid. Plastic is fine (will rust less quickly), but really any good lid will do. Place in the back of your fridge. The cold will almost halt further fermentation. (*Warning: if you have a spot in the back of your fridge that occasionally freezes, DON’T put your ferments there…if your kraut freezes, you’ll loose the probiotic properties) I personally haven’t had ferments for longer than a couple of months, but Amanda says she’s enjoyed krauts that are over a year old!
I’ve never tried fermenting. What is the easiest recipe to start with for a beginner?
I’ve been talking about fermenting for a while. This is the year I’m actually going to do it.
Do I need a culture starter? and if so, which one?
Hi Susan, For fermenting vegetables & cabbage, the “culture” is already there in the crevices of the produce. You do need a culture in order to start kefir (both dairy and water), yogurt, and kombucha. You can find some of these for free or for the cost of shipping through several online fermenting focused communities. There are also a few places where you can buy them outright. Amanda has a list of those along the right side of her home page.
i only have questions…. i havent ye done my first ferment, inless you count the scoby in my cupboard for kombucha that I dont like the taste of now that I am pg…. but oh the pickles!!
I would love to have another way to preserve the fruits and vegetables that we grow. This will be our first year trying to store/can/preserve things from our garden!
I have never fermented, but want to learn!
love to ferment would love to learn more xoxo
I haven’t tried fermenting any foods yet but I really want to get one started for my health.
I’ve been canning for many years but started fermenting last year. I would love to learn more!
I’ve been wanting to try my hand at fermenting for quite some time…can’t wait to read the book and get started!
How low does cabbage take to ferment? Thanks for the chance!
Hi Brenda, It will vary depending on what other tasty morsels you’ve added to your kraut…and on what your preferences are with regard to the level of acidity. The basic kraut will take anywhere from 2 – 6 weeks depending on the temperature of its location. It’s a good idea to try a bit of it after week 2 (being careful not to contaminate it) until it reaches the acidity or level of sour you enjoy.
I have been canning fermented foods for years, but not like this. Would love to learn the proper way instead of the old fashioned way {lol}
Does fermentation take away any of the nutrition value of the vegetable?
I am in need of the weights,,, really in need. How do I get them? Bought two lids at the show. Thank you for being there I went hoping to see you. They are not recycling glass in our area any more so we will be doing more business in the future. … use the pop top lid with a wire ball to Mix up stuff and love the coffee top for maple syrup.
Hi Joyce,
Glad to see you at the show! We have weights here.
With all of the information on the benefits of probiotics, I am looking forward to try some of these recipes!
I am growing cabbage this year I want to make sauerkraut