Vegetable Fermenting Chart

Appears in
Fermentation
Fermentation

By Asa Simonsson

Published 2019

  • About
Type of Vegetable Suitability for dry-salt fermentation Suitability for brine fermentation Approximate time to ferment in room temperature Mixes well with other vegetables?
Red cabbage Yes Yes 2–3 weeks at least Great with any vegetable, also apples and spices
White cabbage Yes Yes 2–3 weeks at least Great with any vegetable, also apples and spices
Carrots Yes Yes 2 weeks for dry fermentation, 2–3 weeks for brine Good with white cabbage and spices, but also with most other vegetables if in lesser amounts
Cucumber Not really but possible Yes 2 weeks Best on their own but you could add some carrot, garlic and leaves to keep it crunchy
Tomatoes Yes as a salsa Yes 3–5 days with starter for dry fermentation, 2 weeks for brine Best on their own as these ferment quickly, but can mix with some other vegetables like peppers; good with spices and herbs
Beetroots/beets Yes Yes 1–2 weeks for dry fermentation, 2–3 weeks for brine Good with white and red cabbage, if not so much with other vegetables
Green beans Not my first choice but possible Yes 2–3 weeks Work with most other vegetables
Broccoli Yes but best with other vegetables Yes 2–3 weeks Works with cabbage and most other vegetables
Fennel Yes Yes 2–3 weeks Good with most vegetables
Peppers/bell peppers Yes when mixed with other vegetables Yes 2–3 weeks Good with white cabbage and most other vegetables
Swede Yes Yes 2 weeks for dry fermentation, 2–3 weeks for brine Mixes well with other root vegetables and with cabbage
Parsnip Yes Yes 2 weeks for dry fermentation, 2–3 weeks for brine Mixes well with other root vegetables and with cabbage
Celeriac Yes Yes 2 weeks for dry fermentation, 2–3 weeks for brine Mixes well with other root vegetables and with cabbage
Cauliflower Yes Yes 2–3 weeks Mixes well with most other vegetables
Daikon radish or mooli Yes Yes 2–3 weeks Mixes well with most other vegetables