Close The Green Mama Signup Popup

Empowering, inspiring, award-winning & my Grandma says you’ll love it….


Home Ec: Lacto Fermented Pickles


  • 2 lbs organic vegetables diced and sliced  (I like using carrots and radishes for their beauty and flavour. But you can use daikon, cucumbers, beets, cauliflower, kale, celery etc.)
  • Flavour enhancers like garlic, pickling spice, or spicy peppers to your taste.
  • A 2% brine (roughly 1 heaping Tbsp of non-iodized unrefined salt for every 1L of water)


  1. fill a clean jar with diced veggies and flavour additions, leaving an inch or two at the top of the container.
  2. cover the veggies with 2% salt brine. ensure that all of the veggies are submerged.
  3. use a weight (like another jar) to hold the veggies under the brine. any floaters could attract mould or unwanted bacteria. pickles will take 3 days to 2 weeks to ferment and sour, with smaller sized chunks taking less time than larger chunks.


Post inspired by the recipes and work of Rooted Nutrition and Andrea Potter