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The Serenity Zone

Grow & Ferment

Grow & ferment

From garden to jar

Grow a few herbs and greens, turn the harvest into tangy ferments, and sprout seeds on your counter. Small, old-fashioned skills that bring living food into your kitchen.

The backyard garden Fermentation Sprouting
Five glass jars of colorful fermented vegetables: pink radishes, carrot sticks, green apple with cinnamon, red peppers and turnips
My own fermenting station, filled with vegetables from my backyard garden.

The backyard garden

Start small, eat what you grow

You don't need a big yard. A sunny patio, a few pots or one raised bed is enough for the plants I use most.

  • HerbsParsley, mint, basil, oregano and rosemary grow well in pots and finish almost every Mediterranean dish.
  • Leafy greensChard, kale and lettuce can be picked leaf by leaf for weeks.
  • Tomatoes & peppersSummer favorites for salads, sauces and ferments. They need plenty of sun.
  • Zucchini & beansEasy, generous plants. A couple of each feeds a family.

Fermentation guides

Your first jar of fermented vegetables

Fermenting is one of the oldest ways to keep vegetables. All you need is vegetables, salt, water and a clean jar. It's how I keep the harvest from my own backyard.

  1. 1Prepare. Cut firm vegetables like carrots, cabbage, cauliflower or green beans and pack them into a clean jar with garlic or dill.
  2. 2Make a brine. Dissolve about 1 tablespoon of sea salt in 2 cups (500 ml) of water and pour it over until everything is covered.
  3. 3Keep it under. Use a small weight so the vegetables stay below the brine, and cover the jar loosely.
  4. 4Wait and taste. Leave at room temperature for 5 to 10 days, tasting from day 4. When you like the tang, move it to the fridge.

Keep it safe

  • Bubbles, a cloudy brine and a sour smell are normal.
  • Fuzzy mold, a slimy texture or a bad smell mean it's time to throw it out.
  • Always use clean hands, jars and tools.
  • When in doubt, throw it out.
Fresh green sprouts reaching up toward the light

Sprouting guides

Sprouting lentils in a jar

Lentils are the easiest place to start. In two or three days you'll have fresh sprouts for salads, soups and grain bowls.

  1. Soak a few tablespoons of lentils in cool water overnight.
  2. Drain them and leave the jar tipped upside down, covered with mesh or cheesecloth.
  3. Rinse and drain two or three times a day.
  4. Eat when the tails are about a quarter inch long, then keep them in the fridge for a few days.

Raw sprouts can carry bacteria. If you're pregnant, older, or have a weakened immune system, cook your sprouts before eating them.

A plate of fresh mung bean, alfalfa and purple sprouts around half a cantaloupe and shredded carrots

How I serve them

A plate as fresh as it is colorful

A mix of sprouts around sweet melon and shredded carrot makes a simple, beautiful starter. Sprouts also add crunch to salads, sandwiches and grain bowls, or stir them into soup at the end.

Planting calendar coming soon

What to plant, sprout and ferment each season. Meanwhile, see the old habits behind these skills.

Kitchen wisdom

This is cooking and food education, not medical advice. Please talk with your healthcare provider about your own health needs.

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