Rainbow Ferment!

2018 Holiday Sale on herbal courses!

Rainbow Ferment

I have to apologize for my recent fermentation kick. I went a couple months without fermenting much of anything, but spring has renewed my efforts. I don’t know what it is about warmer weather, but it always inspires me to start afresh and try to live healthier.

Along with spring and sunshine comes St. Patrick’s Day. And if you have children, you know that St. Patrick’s Day necessitates the celebration of all things rainbow. We’ve already had rainbow veggies around here:


And then rainbow veggies got me thinking… what about a rainbow ferment?

I found this really awesome recipe called “Everything but the Kitchen Sink” from The (mis)Adventures of a Born Again Farm Girl and decided I had to use it as my starting point for a rainbow ferment.

Here are the veggies I chose to make my rainbow:

  • Red- Red pepper strips
  • Orange- Baby carrots
  • Yellow- Yellow pepper strips & yellow baby carrots
  • Green- Broccoli
  • Blue/Indigo- Errr…. I cheated and didn’t include these. But I’ve heard if you ferment garlic cloves they might turn blue-ish?
  • Violet- Purple baby carrots

I also included radishes, which are somewhere in the pink/purple realm when they ferment.

Working on a #saintpatricksday themed #rainbow ferment! #lactofermentation #fermentools

A photo posted by Abigail Zieger (@theyrenotourgoats) on

Obviously, you could substitute any veggies your family most enjoys.

This is a simple project. Simply chop your veggies into bite-sized pieces. Mix ’em up (or layer them if you’re feeling fancy) and pack them tightly into a wide-mouth mason jar.

Make a 3.5% salt brine with a good salt for fermenting. (See Mindie’s post for details.) Pour over the veggies, ensuring that the brine completely covers the mixture.

Next, weigh down your vegetables under the brine and use your favorite method to allow for the release of CO2 gasses put off during fermentation. (More info on that in this post.) I love my Fermentools weight and airlock kit for this purpose!

Now, let it sit and do it’s thing. It should take about a week at room temperature until it’s ready to eat. After that, move it to cold storage and enjoy for months to come!

Have you fermented before? Answer your fermentation FAQ’s here.


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