When your garden gives you too much, without fuss
Fermenting and pickling might sound like old-fashioned kitchen magic, but they’re actually simple and joyful ways to preserve food whilst boosting your health in the process.
At its heart, fermentation is just allowing good bacteria to transform fresh food into something tangy, fizzy, and alive. Think sauerkraut, kimchi or probiotic mustard. You don’t need fancy gear or years of experience, just fresh produce, some good sea salt, and a clean jar! You mix, press, and wait for nature to do the rest.
Pickling can go two ways. The quick way uses vinegar to create that sour snap we love in classic pickles. The slow way, lacto-fermentation, uses salt and time to create gut-loving pickles full of natural probiotics.
Why do it? Because your garden doesn’t wait. When peaches ripen or cucumbers come in, they come all at once. Fermenting and pickling helps you capture that abundance instead of letting it spoil and bonus: it’s delicious, and it makes your gut and immune system very happy.
Start with something easy like shredded cabbage for kraut or shredded carrot in brine. Add garlic cloves, spices like cumin and ginger, herbs like dill or rosemary, or chili flakes if you’re feeling bold. Let it sit on the counter in a cool place for a few days, taste it, then pop it in the fridge. Boom: you’ve fermented.
Don’t worry about perfection. This is messy, alive, wonderfully imperfect food and once you try it, you’ll wonder why you ever thought it was complicated and wish that you had done it sooner.
Also: Not to self, store bought pickles contain preservatives!!!
My favorite simple joyful fermented (alive, tangy, probiotic-rich) Carrots and sweet dill pickled (vinegar-based, classic, and craveable) Cukes:
Both are simple and satisfying, each with its own charm.
Fermented shredded with Garlic and Dill
You’ll need:
Fresh carrots (about 4–5 medium, peeled and shredded)
2 cloves of garlic, peeled and slightly smashed
A few sprigs of fresh dill (or 1 tsp dried dill seeds)
1 tablespoon favorite sea salt (non-iodized)
2 cups filtered water (chlorine can inhibit fermentation)
A clean glass jar (quart-size mason jar works well)
I added a grape leaf and weight
How to make it:
Pack shredded the carrots into the jar, nestling garlic cloves and dill among them. In a separate bowl, dissolve the salt in the water to make a basic brine. Pour the brine over the carrots, making sure everything is fully submerged. If needed, place a clean glass weight or small jar inside the larger jar to keep the carrots under the brine.
Cover the jar loosely with a lid or cloth secured with a rubber band and place it on the counter out of direct sunlight. Let it ferment at room temperature for 5 to 7 days. You'll notice small bubbles forming—that's a good sign! Start tasting around day 4. When they're tangy and flavorful, seal the jar and refrigerate. They’ll keep for weeks and only get better.
Sweet Dill Pickles (Quick Refrigerator Style)
You’ll need:
4 to 5 small cucumbers (Kirby or Persian types work well), sliced or left whole if tiny
3/4 cup apple cider vinegar (or rice vinegar)
3/4 cup water
2 tablespoons honey or sugar
1 tablespoon sea salt
2 cloves garlic, peeled and smashed
A few sprigs of fresh dill
Optional: 1/2 teaspoon mustard seeds or peppercorns, cumin, onion powder
A clean pint or quart-sized glass jar
How to make it:
In a saucepan, combine the vinegar, water, honey or sugar, and salt. Bring just to a simmer, stirring until dissolved, then remove from heat and let cool slightly.
Place cucumbers, garlic, dill, and any spices into your clean jar. Pour the warm brine over everything until fully covered. Let it cool completely, then cover and refrigerate. Your pickles will be flavorful by the next day and even better after a few days. They’ll keep in the fridge for about a month—though they rarely last that long.
written by Marjolein Brugman
Marjolein Brugman is the founder of lighterliving and Aeropilates. “lighterliving is a movement and lifestyle choice we can all make. Let’s make it simple – make one decision a day to be better and watch the small steps lead to big changes. Eat smart, stay active, and you’ll live to feel a lighter life."
