Fermented Broccoli with Garlic

A flavorful and gut-healthy fermented vegetable made by fermenting broccoli florets with garlic, spices and salt. This probiotic-rich snack supports digestion, boosts immunity, and adds a tangy, savory twist to your meals.

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Prep Time 10

Minimum Resting Time 21

Total Time 42

Course: Salad, Side Dish

Ingredients Equipment Method Notes

Ingredients

100 grams fresh broccoli florets
2-3 garlic cloves
5-6 whole peppercorns
500 ml 2% salt brine solution

Equipment

1 Sharp knife
1 Well-sealing mason jar

Method

Thoroughly wash the broccoli and separate into bite-sized florets. Peel the garlic cloves and place them at the bottom of your fermentation jar along with the peppercorns.
Loosely pack the broccoli florets into the jar, leaving adequate headspace. Pour the pre-mixed 2% salt brine over the vegetables, ensuring complete coverage. The vegetables must remain submerged to prevent mold formation.
Seal the jar airtight and place on a tray to catch any overflow. Store at room temperature throughout the fermentation period. The process is complete when bubbling activity subsides significantly.

Notes

Allow minimum three weeks for proper fermentation. During autumn and winter months, extending the process to 4-6 weeks develops deeper flavors. This extended timeframe allows salt and spices to fully penetrate while beneficial bacteria thoroughly process the broccoli florets.