Ready to try a zesty twist on homemade pickles? This easy apple cider vinegar fermentation brings out the best in cabbage, mango, cauliflower, carrots, and more! It’s the perfect mix of tangy, crunchy, and downright fun to make – a tasty adventure in every bite! Try this Easy Fermented Vegetables recipe today!

Table of Contents

Can I Ferment Vegetables With Apple Cider Vinegar

Absolutely! Fermenting veggies with apple cider vinegar is a quick and fun way to add some tangy goodness to your snacks or meals. Just pop your favorite veggies in a jar, add apple cider vinegar, water, a little salt, and let them soak up all the flavor. In a few days, you’ll have crunchy, homemade pickled veggies ready to enjoy!

Ingredients

Mango: Offers natural sweetness and tropical flair to the mix.
Cauliflower: Provides a satisfying crunch and hearty texture.
Cabbage: Adds vibrant color and a crisp bite.
Apple Cider Vinegar: Optional tanginess that enhances fermentation.
Ginger: Brings a warm, spicy kick to the vegetables.
Garlic: Imparts rich, savory depth to the flavors.
Onion: Enhances the overall flavor profile with a subtle sharpness.
Carrots: Deliver sweetness and a splash of color.
Bay Leaf: Adds aromatic notes that deepen the flavor complexity.
Salt and Pepper: Essential for seasoning and balancing tastes.

How To Make Fermented veggies

Chopped red cabbage, mango and carrots in a bowl.

Step One: Chop cabbage, mango, and carrots into bite-sized pieces. Ensure they’re washed and dried thoroughly for a clean start to your fermentation process.

Chopped red cabbage, mango, carrots, onion, ginger, and cauliflower in a bowl.

Step Two: Next add the diced cauliflower, onion and ginger.

Chopped red cabbage, mango, carrots, onion, ginger, cauliflower, garlic, bay leaf, salt, black pepper in a bowl.

Step Three: Mix the vegetables in the bowl and add the garlic, bay leaf, salt and black pepper.

Step Four: Place the chopped vegetables and seasonings into a sterilized glass jar. Arrange them in layers for an even distribution of flavor and texture.

Pouring water in jar filled with different vegetables.

Step Five: Pour the apple cider vinegar brine over the vegetables in the jar, making sure they’re fully submerged. If needed, use a small weight to keep the veggies below the liquid to avoid spoilage. Close the jar loosely to allow gases to escape, and store it in a cool, dark place for about 3-5 days.

Step Six: Taste occasionally to check the level of tanginess. Once the vegetables reach your desired flavor, move the jar to the refrigerator to slow the fermentation. Enjoy your zesty, tangy, and crunchy fermented vegetables as a snack or topping!

Close view of fermented vegetables in a cup.

Tips To Nail This Recipe

Here are some handy tips to help you nail this Fermented Vegetables Using Apple Cider Vinegar recipe:

Choose Fresh, Firm Veggies – Opt for the freshest, crispest vegetables (like firm mangoes and vibrant cabbage) to keep the texture crunchy throughout the fermentation process.
Sterilize Your Jar – Ensure your jar is clean and sterilized to prevent unwanted bacteria from interfering with fermentation. This helps keep your veggies safe and delicious.
Use Non-Iodized Salt – Non-iodized salt, such as sea salt or kosher salt, is best for fermentation as it doesn’t contain additives that could affect the process.

Variations

Here are a few fun variations to try with your Fermented Vegetables Using Apple Cider Vinegar:

Spicy Kick – Add sliced jalapeños, red chili flakes, or a dash of cayenne pepper to the mix for a spicy twist.
Herb-Infused – Add fresh herbs like dill, basil, or thyme to create a more aromatic flavor profile that pairs well with Mediterranean or Italian dishes.
Citrus Twist – Add a few slices of lemon or lime for a refreshing citrusy note, which brightens up the flavor and complements the apple cider vinegar.
Beet Variation – Include chopped or shredded beets for a vibrant color and a slightly sweeter, earthy flavor that balances well with the tanginess of vinegar.

Best Way To Store Fermented Veggies

Here’s how to keep those tasty Fermented Vegetables Using Apple Cider Vinegar fresh and ready to enjoy:

Pop Them in the Fridge – Once your veggies are just the right level of tangy, tighten the lid and put the jar in the fridge. This slows down the fermentation so they stay crisp and delicious.
Keep Them Covered – Make sure all the veggies are under the brine. This keeps them fresh longer and helps prevent spoilage.
Use a Clean Fork – Each time you grab some veggies, use a clean fork. It keeps everything in the jar nice and safe for the next snack or meal.
How Long They’ll Last – Stored properly, these veggies can last anywhere from 2 to 6 months. Just give them a little sniff each time to make sure they’re still good to go!

This simple routine keeps your fermented veggies fresh, tangy, and perfect for adding that zesty crunch to meals!

What To Serve With This Recipe

Here are some serving ideas for your Easy Fermented Vegetables:

Grain Bowls or Salads – Add a tangy, crunchy element to a grain bowl or salad. Try pairing with quinoa, farro, green beans or a fresh garden salad.
Tacos or Wraps – Use these zesty veggies as a topping for tacos or wraps, adding vibrant flavor to chicken, fish, or veggie fillings.
Charcuterie Boards – Serve your fermented vegetables alongside cheeses, cured meats, and crackers for an interesting twist on a charcuterie board.
Rice Dishes – Enjoy these veggies as a side to rice-based dishes, like fried rice, biryani, or even a simple bowl of steamed rice.
Burgers and Sandwiches – Use the vegetables as a tangy topping for burgers, pulled pork sandwiches, or grilled chicken sandwiches.
Soups and Stews – Add a spoonful of fermented veggies as a garnish to hearty soups or stews for a bright contrast to rich flavors.

FAQ’S

What Are Fermented Veggies?

Fermented veggies are vegetables like cabbage or cucumbers that have been soaked in a salty solution, allowing them to develop a tangy flavor. People enjoy fermenting vegetables for their unique taste and the traditional method of preparation.

How Long Do Fermented Vegetables Last?

Fermented veggies can last for several months, especially when kept in the fridge. Just make sure to keep the jar sealed tight to keep them fresh and tasty. Remember, a little taste test will tell you if they’re still good!

Why Eat Fermented Foods?

Fermented foods are loved for their unique, tangy flavors that add a special touch to meals. They’ve been enjoyed for generations, bringing a bit of tradition to your table. Plus, they’re just plain tasty and fun to try! We love making fermented vegetables and I’m sure you will too.

Who Should Not Eat Fermented Foods?

Fermented foods are not for everyone. If you have histamine intolerance, IBS, or are sensitive to sour foods, they might upset your tummy.

How Are Fermented Vegetables Made?

Fermented veggies are made through lactic acid fermentation, where lactic acid bacteria break down the natural sugars in the veggies into lactic acid. This simple, oxygen-free process preserves the veggies and gives them that tangy flavor. Just use brine and keep it sealed tight!

Fermented Vegetables Using Apple Cider Vinegar

Dive into this delightful recipe for fermented veggies using apple cider vinegar! It's a fun and easy way to mix sweet mango, crunchy cauliflower, and spicy ginger, transforming them into a zesty treat. Perfect for adding a bit of tangy goodness to your meals, it's as simple as chop, mix, and let nature work its magic!

Prep Time 20

Cook Time 0

Total Time 20

Serving Size Servings

Ingredients

1 Mango
1 Cup Cauliflower
1 Cup Red cabbage
1 Cup White Cabbage
2 tbsp Apple Cider Vinegar Optional
3 tbsp Ginger
1 tbsp Garlic
1 Onion
1-2 Carrots
2 Bay Leaf
Salt and Pepper

Instructions

Chop cabbage, mango, and carrots into bite-sized pieces. Ensure they’re washed and dried thoroughly for a clean start to your fermentation process.
Next add the diced cauliflower, onion, and ginger.
Mix the vegetables in the bowl and add the garlic, bay leaf, salt and black pepper.
Place the chopped vegetables and seasonings into a sterilized glass jar. Arrange them in layers for an even distribution of flavor and texture.
Pour the apple cider vinegar brine over the vegetables in the jar, making sure they’re fully submerged. If needed, use a small weight to keep the veggies below the liquid to avoid spoilage. Close the jar loosely to allow gases to escape, and store it in a cool, dark place for about 3-5 days.
Taste occasionally to check the level of tanginess. Once the vegetables reach your desired flavor, move the jar to the refrigerator to slow the fermentation. Enjoy your zesty, tangy, and crunchy fermented vegetables as a snack or topping!

Nutrition

Notes

Choose Fresh, Firm Veggies – Opt for the freshest, crispest vegetables (like firm mangoes and vibrant cabbage) to keep the texture crunchy throughout the fermentation process.

Sterilize Your Jar – Ensure your jar is clean and sterilized to prevent unwanted bacteria from interfering with fermentation. This helps keep your veggies safe and delicious.

Use Non-Iodized Salt – Non-iodized salt, such as sea salt or kosher salt, is best for fermentation as it doesn’t contain additives that could affect the process.