An easy, quick and versatile pickling system. This is stored in the fridge once fermentation has happened.
Delicious as a side, in sandwiches or with cheese.
You’ll Need
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Clean glass jar (500ml–1L, depending on batch size)
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Fermentation weight or clean stone (optional, but helpful)
Vegetables
- Choose a mix for colour and crunch:
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Cauliflower florets
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Daikon radish (sticks or slices)
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Beetroot (sticks or wedges)
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Carrot (sticks or coins)
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Asparagus (trimmed to jar height)
- Optional flavour extras: peppercorns, mustard seeds, garlic, ginger slices, dill, bay leaf, chili flakes, lemon zest, star anise.
Celery Brine (for 1 litre)
For two 700ml jars
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300ml boiled & cooled water
- 300ml celery juice
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1 1/2 teaspoons sea salt
How to Make It
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Prep your veg
Wash, chop, and pack your vegetables tightly into the jar (they’ll soften as they ferment, so pack well). For example – Cauliflower, Daikon Radish, Beetroot, Carrot & Asparagus or other seasonal combinations -
Make the brine
Blend water + celery + salt. Stir to ensure salt is dissolved. -
Pour and submerge
Cover the vegetables completely with brine. Leave a little space at the top of the jar.
(Important: all veg must stay under the brine to prevent mold.)
Cover with a cabbage leaf (if you have one). Add a weight or clean stone to keep vegetables submerged. -
Seal and ferment
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Leave the jar lid on top of the jar but not sealed.
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Leave on the bench, out of direct sunlight, for 2-4 days.
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Taste and store
When you like the flavour (sourness increases over time), move to the fridge, where it will last 2–3 months.
Success Tips
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Cloudy brine and fizz = normal
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Slimy veg or fuzzy mold = throw out and restart
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Warmer rooms ferment faster, cooler rooms slower
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The longer it sits, the tangier it becomes
Water, Celery Juice & Salt
Seasonal Vegetables