Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!

Fermented Vegetable Condiments Recipe

Fermented root vegetables such as beets and carrots can add flavor and nutrition to your home cooking.

From "Keeping Food Fresh: Old World Techniques and Recipes"
September/October 2016

  • It is easy to preserve a range of vegetables through fermentation or by quick-pickling them and covering them in oil.
    Photo by iStock

Use these preserved roots and leaves to season all kinds of vegetable dishes and cooked grains. Though you can ferment a mix of vegetables in the same jar, if you assign a single ingredient to each jar, you’ll be able to use individual vegetable condiments to season specific dishes. For example, fermented beets add a nice tamari flavor to other foods, and fermented carrots are a great addition to savory pancakes.

Fermented Vegetable Condiments Recipe


• Leaves from assorted vegetables such as beet, carrot, scallion, kohlrabi, parsley, turnip and winter radish
• Pieces of root vegetables, including carrot, celeriac, kohlrabi, parsnip, rutabaga, turnip and winter radish
• Salt (1 teaspoon per pound of vegetables)
• Water


1. Wash and dry then chop or shred all vegetables.

2. Place vegetables in sterilized canning jars (for sterilizing instructions, visit the National Center for Home Food Preservation), layering with salt. Pack firmly so vegetables are forced below liquid that seeps out; add water if necessary. Do not overfill jars; leave room for the bubbling of fermenting juices.

3. Wipe rims clean, put lids on jars and store them in a cool, dark place. Release pressure by unscrewing the lids in the first few days, then reseal. Check for your preferred taste at around 2 days, 2 weeks and 2 months. The vegetables will continue to soften and acidify.

4. Transfer jars to refrigerator as you open and use them.     

Learn more preservation techniques in Preserving Fruits and Vegetables for Winter.

Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter


click me