Cold Dishes
Homemade Pickled Vegetables
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
Discover the vibrant flavors of homemade fermented pickles with this easy and delicious recipe! Packed with crisp white radish, carrots, cabbage, and aromatic spices like peppercorns, star anise, and dried red chili peppers, these tangy, probiotic-rich pickles are a must-try. The addition of fresh ginger, green peppers, and okra adds depth and a hint of heat. Simply layer the ingredients in a jar, let nature work its magic, and enjoy crunchy, flavorful pickles in just 48 hours (summer) or up to a week (winter). Perfect as a zesty side or snack, these fermented veggies are a healthy, gut-friendly delight!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- white radish 200g
- carrots 150g
- cabbage 300g
The aromatics
- green peppers 100g
- okra 100g
The sauce & seasonings
- ginger 20g
- peppercorns 10g
- star anise 2 pieces
- dried red chili peppers 3 pieces
menu_book Directions
1
Step 1
Fill the glass jar (I use IKEA IL capacity) with about half a jar of tap water.
2
Step 2
Add peppercorns, star anise, dried red chili peppers, and salt to the jar and stir well.
3
Step 3
Cut the white radish into thick slices (or just soak the radish skin), cut the carrots into strips, and cut the cabbage into suitable sizes. Put the whole ginger and other desired ingredients (such as green peppers, okra, etc.) into the jar, filling it to about 80% full.
4
Step 4
Seal the jar and let it ferment for 48 hours in summer or about a week in winter, depending on the temperature and environment.
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