Fermented Carrots, Cauliflower & Celery Sticks – Easy Wild Fermentation

A jar with chopped carrots, cauliflower and celery sticks in a brine

Fermented Carrots, Cauliflower & Celery Sticks – Easy Wild Fermentation

Dani

Simple · Gut-Loving · Homemade

Learn how to make fermented carrots, cauliflower, and celery sticks using a simple 3% sea salt brine. This easy wild fermentation recipe is naturally probiotic, gluten-free, lactose-free, and refined sugar-free. It’s perfect for gut health and delivers a crunchy, tangy, and refreshing snack ready in just a week.

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Prep Time 20

Cook Time 0

Assembling time 10

Total Time 30

Course Salad, Side Dish

Cuisine Balkan, Bulgarian, Eastern European

Servings

Calories 25 kcal

Equipment

1 Fermentation Jar 2.7L

Ingredients

1 kg Carrots peeled and cut into sticks
1 medium Cauliflower in florets – rinsed
4 Celery sticks chopped into even pieces
1 L Water filtered or boiled-and-cooled
30 g Salt sea or pink, for a 3% brine
1 Llarge cabbage leaf for covering
Optional for extra flavour: a few black peppercorns garlic cloves, or a sprig of dill.

Instructions

Prepare tools: Sterilize your glass jar and utensils by rinsing them with freshly boiled water. Clean tools prevent unwanted bacteria.
Prep the vegetables: Chop the carrots, cauliflower, and celery into similar-sized pieces for even fermentation.
Pack the jar: Layer the vegetables into the sterilized jar, pressing them down gently but leaving about 2cm headspace.
Make the brine: Dissolve 30g sea salt in 1L of filtered or boiled-and-cooled water. Pour the brine over the vegetables until completely covered.
Keep submerged: Place a cabbage leaf on top of the vegetables and weigh it down with a fermentation weight or clean glass to ensure everything stays under the brine.
Ferment: Cover the jar loosely with its lid or cloth to allow gases to escape. Leave at room temperature (18–22°C) for 5–7 days.
Taste and store: After 5 days, taste for flavour. If you prefer a tangier taste, leave for up to 10 days. Once happy with the flavour, move the jar to the fridge to slow fermentation.

Notes

Always ensure vegetables remain submerged; exposure to air can cause mould.
Cloudy brine and gentle bubbling are normal signs of fermentation.
Avoid iodised salt or chlorinated tap water, as they may hinder bacterial growth.
Best enjoyed within 3–4 weeks when kept refrigerated.
Add aromatics such as garlic, dill, or chili flakes for extra flavour twists.

YourDani x x

Nutrition

Serving: 100gCalories: 25kcalCarbohydrates: 5gProtein: 1gSodium: 300mgFiber: 2g

Keyword fermented carrots, fermented cauliflower, fermented celery, lacto-fermented vegetables, probiotic recipe, wild fermentation

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