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Homemade Fermented Vegetables for gut health with cabbage, carrots, cauliflower, dill, garlic, and horseradish. AIP, probiotic, gluten free, dairy free.
AIP Wellness Journey

Homemade Fermented Vegetables

Homemade Fermented Vegetables with cabbage, carrots, and cauliflower. AIP-friendly, probiotic-rich, gluten free, and perfect for gut health and immune support.
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Prep Time 25 minutes
Cook Time 0 minutes
Servings: 20 servings (100g/serving)
Course: Condiment, Side Dish
Cuisine: Eastern European, Romanian
Calories: 30
Ingredients Method Notes

Ingredients
  

  • 1 green cabbage ~1.5 kg, cut in chunks
  • 2 carrots ~100 g, cut in sticks/rounds
  • 1 small cauliflower head ~600–700 g average, in florets
  • 3 –5 garlic cloves smashed
  • 2 –4 sprigs fresh dill
  • 1 small horseradish root ~40–60 g, cut in pieces
  • 60 g non-iodized sea salt (3% brine)
  • 2 L filtered water

Method
 

  1. Dissolve salt fully in filtered water, preferably while boiling the water. Let the water cool completely to room temperature. This is very important!
  2. Divide veggies, garlic, dill, and horseradish evenly between 2 half-gallon jars. Pack them snugly.
  3. Pour brine at room temperature to cover, leaving 2–3 cm headspace.
  4. Weigh down veggies with a folded cabbage leaf and a clean glass weight. It is very important to make sure there is no organic matter (pieces of vegetables, dill, garlic....) that is exposed to air. All vegetables, dill, garlic, horseradish has to be completely submerged in the brine. The glass weight has to be submerged too.
  5. Cover with lids (loose if solid) or airlocks to let escape the air bubbles that form during fermentation process.
  6. Ferment at room temp for 5–7 days, tasting after day 4. Warmer kitchens go faster.
  7. Once flavor is pleasantly tangy, cover tight with lids and move to fridge.

Notes

  • Use a 3% brine (30 g non-iodized salt per 1 liter filtered water). For this recipe, 2 liters water with 60 g salt is ideal.
  • Keep vegetables submerged under brine at all times. A folded cabbage leaf or a fermentation weight helps.
  • For extra crunch, add a grape or cherry leaf. Horseradish root also keeps vegetables firm.
  • Fermentation takes 5–7 days at room temperature. Taste after day 4 and refrigerate once the flavor is tangy.
  • Always use clean utensils to prevent mold.
  • Skip garlic if it is not tolerated on AIP. Dill and horseradish alone give great flavor.
  • Warmer kitchens ferment faster, cooler ones slower.