HOW TO MAKE: SUPER EASY & QUICK FERMENTED VEGGIES [easy at-home science experiments]

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more nutritious, while green cabbage is often less expensive.

fish sauce

💰Cheaper: soy sauce

Soy sauce is a budget-friendly alternative for a vegetarian option.

Peel some carrots and cut them into sticks.

Ensure the length of the carrot sticks fits the jar with a little wiggle room on top.

Place the carrots in the jar, tightly packing them to eliminate air.

In a separate cup, make the brine by mixing salt and water, stirring until the salt is fully dissolved.

Pour the brine into the jar with the carrots until they are completely submerged.

The jar should be mostly, but not completely, filled with the brine.

Cover the jar lightly without fully sealing it, and let it sit at room temperature for a day.

Look for signs of fermentation such as bubbles and a sour taste or smell.

Once fermentation is indicated, move the jar to the fridge and let it store for a week to a month, tasting periodically to determine desired tanginess.

Equipment Needed

Spice Level:

Dietary

Allergens