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Lacto-Fermented Veggie Chili

A sweet, spicy and and savory fermented chili made purely from veggies and spices.
Prep Time15 mins
Servings: 8
Author: Amanda Nicole Smith


  • 2 cups fresh tomatoes*
  • 1 cup carrots
  • 1/2 cup cauliflower
  • 1/2 cup daikon radish
  • 1/2 cup red bell pepper
  • 1/4 cup onion
  • 1/4 cup sugar; ie. dates raisins, coconut sugar, etc.
  • 1 Anaheim chili pepper
  • 2 cloves garlic
  • 1.5 tbsp sea salt
  • 1/2 tbsp chili powder
  • 1/2 tbsp smoked paprika
  • 1 tsp cumin seed
  • 1/4 tsp celery seed


  • Sanitize a quart-sized mason jar.
  • Roughly chop vegetables.
  • Put all of the ingredients into a food processor and process until veggies are desired size.
  • Pack the veggies tightly into jar. The liquid should be covering all the veggies. If not add a little purified water.
  • Add a slice of daikon radish; or carrot logs, on top to block the veggie pieces from coming above the liquid, aka the brine.
  • Cover the ferment with an air-tight lid and let sit for 3-5 days. If the lid bulges in the middle after a day or two, you'll need to "burp" the lid to remove excess carbon dioxide. Try the chili periodically to see at what stage of the ferment you like it best.
  • Store in the fridge to stop the fermentation and to reduce the sour lactic acid taste. The ferment will be its most flavorful 2-3 days after being put in the fridge.


*fresh tomatoes can be replaced with 1 cup sun-dried tomatoes; rehydrated. Use the soak water as part of the brine in the ferment.
Store up to 3 months in the fridge.