Discover a truly unique and delectable snack with this probiotic fermented crudités paired with a creamy kefir ranch dip! Don’t worry if kefir isn’t your thing; you can always use the more traditional buttermilk option, easily found at a supermarket.
Crudités, from the French word “cru” meaning “raw,” are typically composed of raw vegetable sticks, perfect for dipping and snacking. This recipe takes your favorite vegetable sticks to the next level by naturally fermenting them, resulting in an enhanced flavor, added nutrition, all while maintaining the crispy texture and keeping them raw.
Paired with a rich, herb-infused kefir ranch dip, this duo offers a symphony of flavors and textures that will impress your taste buds and support digestive health. Kefir is a probiotic powerhouse, teeming with beneficial bacteria and yeast that support gut health. These natural microbes can aid digestion, boost immunity, and even enhance nutrient absorption. If kefir isn’t your thing or you need a quick substitute, store-bought buttermilk works perfectly in a pinch, offering a similar tang and creamy texture.
To learn more about making your own milk kefir, you can visit my full guide here. To purchase your own kefir grains to make unlimited batches of milk kefir, you can check out this reputable seller that I have acquired excellent grains from (you can find dried powdered forms online but these won’t have as good results or be able to make repeat batches).
Perfect for a refreshing snack, a standout appetizer, a conversation-starting party platter, these fermented vegetable sticks are as nutritious as they are delicious. The fermentation process not only enhances the flavor but also adds beneficial probiotics, making this a gut-friendly indulgence.
Yield:
Makes 1 quart of fermented vegetables and 1 1/2 cups of kefir ranch dip.
Equipment:
- Cutting board
- Knife
- Small skillet or pan (optional, for toasting spices)
- Mortar and pestle
- Clean quart-sized fermentation jar with lid (preferably an airlock lid)
- Fermentation weight
- Mixing bowl & whisk
- Measuring cups and spoons
Fermented Crudite (Quart Jar)
Ingredients (choose stick/baton cut veggies to fill a quart jar; can substitute with other veggies such as cauliflower, cucumber, zucchini, etc.)
(Feel free to double the quantities and make in a half gallon jar)
- 2 ribs of celery, cut into sticks
- 2 medium carrots, cut into batons
- 1 medium bell pepper, cut into sticks
- 1 handful choice of green beans / string beans / French beans (125g)
- 1 bay leaf
- 1/2 tsp peppercorns
- 1/2 tsp mustard seeds
- 1/2 tsp coriander seeds
- 2 cups water (473g)
- 12g salt (approximately 2 tsp), or make a 2.5% salt brine to fill the jar after packed
- Optional: 1/4 tsp calcium chloride (pickle crisp granules)
Instructions:
1. Prepare the Vegetables:
- Wash and cut the celery into sticks, the carrots into batons, and the bell pepper into sticks.
2. Prepare the Spices:
- Toast the peppercorns, mustard seeds, and coriander seeds in a dry skillet for 1-2 minutes until fragrant. Coarsely crush them using a mortar and pestle.
3. Pack the Jar:
- Place the bay leaf, crushed spices, and vegetable sticks into a clean quart-sized fermentation jar.
4. Add the Brine:
- Mix 12g (approximately 2 tsp) of salt with 2 cups of water to create the 2.5% brine solution. Add the (optional) calcium chloride aka pickle crisp. Pour the brine over the vegetables, ensuring they are fully submerged.
5. Fermentation:
- Close the jar with a fermentation weight to keep the vegetables submerged and cover with a lid (preferably an airlock lid).
- Let the vegetables ferment at room temperature (ideally between 65-72°F) for 1-2 weeks. Check regularly for the desired fermentation level.
6. Storage:
- Once fermented to your liking, store the jar in the refrigerator. The fermented vegetables will continue to develop flavor over time.
Homemade Kefir Ranch Dip
Ingredients:
- 1/2 cup mayonnaise (120g)
- 1/2 cup sour cream (120g, or kefir sour cream)
- 3 TBSP milk kefir (40g) or substitute with buttermilk; add another TBSP if you prefer a slightly thinner dressing
- 1 clove garlic, minced
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 TBSP well-minced flatleaf parsley or 1 tsp dried parsley
- 2 tsp minced chives or 1 tsp dried chives
- 2 tsp lemon juice or vinegar (or 1 of each)
- 1/2 tsp black pepper
- Optional: 1 tsp sugar
- Optional: 1/2 tsp paprika (or smoked paprika)
- Optional: 1 tsp well-minced dill or 1/4 tsp dried, crushed dillweed
- 1/4 tsp salt or to taste
Instructions:
1. Combine Ingredients:
- In a mixing bowl, mix the mayonnaise (120g), sour cream (120g), and milk kefir (120g) or substitute options.
2. Add Herbs & Lemon:
- Stir in the lemon juice, minced garlic, onion powder, parsley, and chives.
3. Season:
- Salt and pepper to taste or according to above. Add optional paprika and sugar. Whisk well.
4. Chill:
- Refrigerate the ranch dip for at least 30 minutes to allow the flavors to meld.
Serving:
Serve the fermented crudite with the homemade kefir ranch dip. Enjoy your tasty and probiotic-rich snack!
