This is a gut-loving brine recipe, flavour-packed ferment that’s crunchy, refreshing, and easy to make.
Fermented vegetables are one of the easiest — and most delicious — ways to boost gut health naturally, and this vibrant mix of radish, cauliflower, and coriander brine vegetables is a perfect place to start. Bursting with crunch, tang, and aroma, these fermented veggies transform simple ingredients into a probiotic-rich superfood your digestive system will love.
What makes this ferment so special is the balance of flavours: the peppery bite of radish, the satisfying crunch of cauliflower, and the fragrant lift of coriander seeds all come together in a salty brine that slowly ferments into something truly addictive. With just a jar, some chopped vegetables, and time, you’ll create a living, bubbling condiment ready to enjoy with salads, bowls, sandwiches, or straight from the fridge.
Whether you’re new to fermentation or have been exploring the world of microbes for a while, this recipe is a simple, fuss-free way to add more probiotics — and more flavour — to your daily meals. Let’s dive into this delicious, gut-friendly ferment.
Ingredients
- Sliced cabbage, carrots, cauliflower, beets or radishes cut into 1cm chunks (just enough to fit in a litre jar)
- Capsicums, onions, or garlic to season
- A few sprigs of parsley, cilantro, dill, oregano, or any other herb you have
- A couple of grape leaves or black tea (to keep them crunchy)
- 1 litre of warm filtered water
- 2 tablespoons sea or Himalayan salt
Method
1. Combine water and sea salt, stir well and set aside.
2. Add a few pinches of herbs and the vegetables of your choice along with the onion, garlic and fresh herbs like coriander or parsley, oregano, thyme to the bottom of a jar.
3. Fill the jar halfway up with chunks of vegetables. Add a bit more herbs and seasonings and fill the jar with more slices up to 2.5cm below the rim.
4. Pour salt-water brine over the vegetables. At this point, you want to weigh the vegetables down in order for it to remain below the level of the brine to ferment evenly. (I like to use a narrow glass weight, long strips of carrots, a sterlised rock, or a smaller glass jar filled with water that fits into my wide-mouth litre jar. Just press it down until enough brine covers everything in the jar.
5. Cover tightly with the lid. (if using a glass jar you can use cheesecloth or a towel to cover. Allow to sit at room temperature, ideally between 15-26 degrees C. Check your jars and burp or open them every few days by loosening the lid and allowing some gas to escape. You will also see bubbles rise as the fermentation takes place which is perfectly normal.
6. Allow the vegetables to ferment 5 – 7days, depending on the temperature. Smell and taste and when you think they are ready, transfer the jar to the refrigerator.
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