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Have a Plant: Fruits & Veggies for Better Health

Easy Fermented Veggies



  1. Combine kosher salt with 1 quart of water.
  2. Place chopped vegetables in a clean, large jar.
  3. Add garlic, a bay leaf, coriander seeds, and black peppercorns.
  4. Pour the saltwater over the top of the vegetables leaving at least one inch of space at the top.
  5. Cover tightly with the lid and let stand at room temperature.
  6. Taste daily until desired flavors have developed then transfer to the refrigerator.

Recipe Notes:

Fermented foods typically last at least one month.

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