Traditionally Fermented Vegetables

Traditionally Fermented Vegetables

This is an age old recipe based down generations in our family. We would drink a bit of the liquid with a few of the vegetables pre dinner. 

However you can just have a few of the vegetables with a meal. 

Note : Fermentation means there is live bacteria, please ensure you store this well. 



  • 2 medium size carrots peeled and cut into strips
  • 2 medium size beetroot peeled and cut into strips 
  • 2 medium size radish peeled and cut into strips 
  • (Little thinner than french fries about 11/2"-2" in length)
  • 2-3 cauliflower florets cut into thick flat pieces ,if putting florets then cut medium to small florets 
  • 4-5 pieces of cauliflower stems cut into strips like the other vegetables 
  • 2" piece ginger julienne (thin strips)
  • 2 tsp red chilli flakes 
  • 1 tsp black salt 
  • 1 tsp mustard powder (Pound black mustard seed with a pinch of salt to make this powder) 
  • Can add 1/2 tsp yellow mustard and 1/2 tsp black mustard if a milder flavour is preferred .
  • 500-700 ml of water 


  • In a clean bottle start layering the vegetables one by one. 
  • Add in the water 
  • Now add the pounded mustard powder, black salt and red chilli flakes
  • Mix it in well,cover the top of the bottle with a muslin cloth ( as in the pic) then put the lid .
  • Place the bottle on a window sil where sun comes for  3-5 days .
  • Everyday stir once or twice during the day 
  • In 3 days taste and adjust chillies and salt according to taste. it should taste sour once done
  • Place in a refrigerator post the 3 day fermentation process