8 Quick Ferments at Home (No Special Equipment Needed) — my slightly chaotic, delicious lil’ obsession#

So… I didn’t mean to become “a fermentation person.” You know the type. The ones with crocks and airlocks and 14 labels that say things like mother jar, DO NOT TOUCH. That wasn’t me.

But then one random weeknight I forgot about a jar of salted cucumbers in the back of the fridge, found it later, tried one, and it tasted like the best deli pickle I’d ever had… and yeah. That was it. Down the rabbit hole I went.

Also, can we just say it: 2026 has been very “functional food”-coded. Everywhere I look it’s gut health this, fiber-maxxing that, fermented pineapple soda on the menu for $9 (rude), and people talking about postbiotics like they’re skincare actives. I’m not mad. I’m just… tired of paying restaurant prices for stuff I can basically make in a jar.

Anyway. Here are 8 quick ferments you can do at home with literally regular kitchen stuff: jars, bowls, a knife, salt, maybe a clean towel. No special equipment. No “starter culture” you had to order from a mysterious website. Just you, a jar, and a little patience (annoying, I know).

Before we start: the only “rules” I actually follow (most days)#

I’m not gonna pretend I’m a scientist. I’m a hungry person with a fridge.

But a few things make ferments go from “wow!” to “uhh do I call someone?”

Salt matters. Use non-iodized if you can (kosher, sea salt). Iodized can still work but sometimes it tastes a bit… off.

Keep stuff under the brine. Air is the enemy. If it’s floating, it’ll try to get weird.

If it smells like sour pickles / tangy / pleasantly funky, you’re good. If it smells like trash juice, don’t be brave.

Also, I do mostly small-batch ferments because I am, like, not consistent. I’ll be super into a project for 3 days and then forget it exists. So small jars = less heartbreak.

1) 24-hour “Fridge-ish” pickles (aka: the gateway ferment)#

Okay, this one is kinda cheating because you can do it as a quick ferment OR a brine-and-chill situation. But I’m including it because it’s how most people fall in love with this whole thing.

Slice cucumbers (or carrots, radish, green beans). Pack in a jar with garlic + dill + peppercorns if you’re feeling fancy. Then pour in brine: about 1 tablespoon salt per 2 cups water (roughly a 2% brine). Leave it on the counter 24–48 hours (taste as you go), then fridge.

I remember doing this during a heatwave and eating them standing at the sink, dripping salty pickle water everywhere like a raccoon. 10/10.

They’re crunchy for a couple days, then they go softer, more deli-style. I kinda like both… depends what mood I’m in.

2) Spicy fermented carrots (snackable, and they make you feel like a health influencer)#

This is my “I need a crunch, but I also want to pretend I’m being virtuous” jar.

Cut carrots into sticks. Add sliced jalapeño (or a dried chili), garlic, maybe some coriander seeds. Same 2% brine idea. Keep everything submerged.

These get tangy FAST — like 2–3 days and they’re already doing the thing. In 2026 a bunch of cafes near me started doing “fermented carrot sticks” on snack boards like it’s new. Babe… it’s carrots in salt water.

But fine, it’s delicious. Eat with hummus, stuff into sandwiches, or just straight from the jar when nobody’s watching (me).

3) Lemony preserved-ish onions (quick ferment, big restaurant energy)#

If you’ve ever paid extra for a dish because it had “house fermented onions,” I’m with you. I’ve done it too. I’m weak.

Thin slice red onions. Add a strip of lemon peel, a few peppercorns, and (optional) a pinch of sugar if you like them a little less sharp. Cover with brine (again, 2% is the sweet spot). 2–4 days on the counter, then fridge.

They go from “raw onion attack” to “bright, tangy, slightly floral.” Put them on tacos, grain bowls, avocado toast… yes I said it. It’s 2026, we’re still doing avocado toast. It’s still good.

4) Fermented salsa-ish pico (the one that surprised me)#

This one feels wrong until you taste it.

Chop tomatoes, onion, jalapeño, cilantro stems (stems are flavor!!), and add salt — about 2% by weight if you can be bothered to weigh it, but if not, salt it like you’re making pico and then add a little more.

Pack into a jar, press it down so liquid rises up, and leave it 1–2 days.

It becomes… deeper. Like regular pico but with this gentle lactic tang that makes chips taste like they’re at a bar with good lighting.

I made this once for friends and didn’t tell them it was fermented, and everybody was like “why is this so good??” and I acted casual about it even though I was internally doing backflips.

5) Garlic honey (yes, it looks weird, no, it’s not haunted)#

This is the one that freaks people out because the garlic floats and the honey thins and then bubbles and you’re like… is it alive???

Peel garlic cloves. Put them in a clean jar. Cover completely with honey (raw honey if you have it). Stir, then loosely cap (or burp it daily).

In a few days it gets runny and starts smelling like sweet garlic bread magic. In a couple weeks it’s insane in dressings, marinades, drizzled on pizza (I said what I said).

Pro tip: use the honey in a hot toddy situation when you’re feeling sniffly. I’m not a doctor, but I am a person who enjoys being cozy.

Also, sometimes it turns a little fizzy. That’s normal. If it starts smelling like nail polish remover, toss it.

6) Quick sauerkraut (small batch, no crock, no drama)#

Kraut people love to make this sound like a sacred ritual. It’s cabbage + salt + time. That’s it.

Slice cabbage. Salt it (about 2% by weight is classic, but honestly I go by feel sometimes). Massage it until it gets juicy. Pack it down in a jar so the cabbage is under its own brine. If it’s not juicy enough, add a bit of brine.

Leave it 3–7 days depending on your room temp. Taste daily. When it’s tangy enough, fridge.

My favorite version: add caraway seeds and shredded apple. It’s like deli kraut met fall vibes.

Also… don’t let anyone tell you kraut has to be super sour. I actually like it lighter and crunchier. A little contradictory? Maybe. But that’s my mouth.

7) Kimchi “cheater” style (still slaps, sorry purists)#

Listen. Traditional kimchi is a whole art form. Respect. Love. Bowing.

But if you want a quick home version that doesn’t require a shopping trip for 12 ingredients, you can do a simplified batch:

Napa cabbage (or regular cabbage in a pinch), salt it, rinse, then mix with garlic, ginger, gochugaru (Korean chili flakes), scallions, and a bit of fish sauce OR soy sauce if you keep it veg.

Pack in jar, leave 1–3 days, then fridge.

It’s not the same as the kimchi I had years ago at this tiny spot that smelled like charcoal and sesame oil and happiness… but it’s still wildly good in fried rice, grilled cheese (yes), or straight from the container at midnight.

Also in 2026, kimchi is basically a mainstream condiment now. I saw a “kimchi ranch” collab at a burger place the other day and I didn’t hate it?? life is confusing.

8) Fermented fruit “soda” (aka: you will feel like a wizard)#

This is the trendy one right now — all those naturally bubbly fruit drinks on cafe menus, the ones that look like they were poured in a pottery cup and cost too much.

You can do a super simple version with:

Water + sugar + chopped fruit (like pineapple, berries, apple peels) + a few raisins (optional) in a jar. Cover with a cloth, stir daily. After 2–3 days it gets lightly fizzy and smells fruity-tangy. Strain, bottle, and chill. If you bottle tight, it carbonates more, but don’t make a glass grenade. Burp it.

It’s not exactly kombucha (and I’m not gonna pretend it is). It’s more like a quick wild ferment refresher.

My favorite is pineapple + ginger. It tastes like vacation, even if you’re drinking it in sweatpants while doomscrolling.

Stuff I use instead of “special equipment” (because I’m stubborn)#

People overcomplicate this. Here’s what I actually use:

A random mason jar or old pasta sauce jar (washed well)
A smaller jar inside the jar as a weight (or a clean zip bag with water)
A plate under the jar because sometimes it burps and leaks and you’ll be mad
A towel or coffee filter + rubber band for the ones that need airflow

And like… that’s it. No fancy airlocks. No crocks. Not that they’re bad, I just refuse to buy another niche kitchen thing when I already have 3 types of graters and I use exactly one of them.

A quick safety-ish note (because yeah, we should talk about it)#

If you see surface yeast (thin white film) that can happen — scoop it and keep going if everything smells fine.

If you see fuzzy mold in colors (green, black, pink) or it smells rotten, toss it. Don’t scrape and “save the rest.” It’s not worth it.

And always use clean jars/utensils. Not sterile-lab clean. Just… normal clean.

I’m saying this because one time I got cocky, used a jar that smelled faintly like old spaghetti sauce, and my ferment tasted like regret.

How I actually eat these (because ferments aren’t just a “side quest”)#

Ferments make regular meals feel like you tried harder than you did.

Throw kraut on a frozen pizza after baking. Add fermented onions to scrambled eggs. Stir kimchi into instant ramen. Put carrot sticks next to literally anything and suddenly it’s a “board.”

Also, if you’re doing the whole gut-health thing that’s everywhere right now, remember: heat kills a lot of the live cultures. So if you want the probiotic angle, add them after cooking, not before.

But honestly? I mostly do it because it tastes good. The tang wakes food up. It’s like putting music on in a room that felt quiet.

Final thoughts (and me trying not to sound preachy)#

Fermenting at home is one of those hobbies that looks intimidating but is actually… kinda forgiving. And also slightly addictive. You start with pickles, then suddenly you’re googling “can I ferment grapes” at 1am.

Do a tiny jar first. Taste every day. Take notes if you’re nerdy. Or don’t. Some batches will be perfect, some will be meh, and occassionally one will be a straight-up fail and you’ll mourn it for like 3 seconds and move on.

If you make any of these, tell me what you did because I’m nosy like that. And if you want more food-y reads, I’ve been bouncing around AllBlogs.in lately for recipe inspo and random late-night scrolling… it’s a fun little rabbit hole.