Fast and Easy Ferments Ready to Enjoy in Just 24 Hours

Think fermentation has to take weeks? Think again. With the right ingredients and a little know-how, you can make quick pickles, condiments, and ferments that are bubbling with flavour and nutrients—all in under 24 hours.

Whether you’re short on time or just impatient for results, 24-hour ferments are the perfect gateway into the world of live, gut-friendly food. This guide will walk you through fast fermentation recipes that work with your schedule, not against it.

From classic cucumbers to zesty krauts and fizzy drinks, you’ll find something for every taste and time limit. Let’s get fermenting—fast!

Why Try 24-Hour Ferments?

1. Speedy Satisfaction

Enjoy homemade ferments the same day you make them.

2. No Special Equipment Needed

Most recipes just require a jar, salt, and your favourite produce.

3. Perfect for Beginners

Short ferment times mean fewer chances for things to go wrong.

4. Boosts Meals Instantly

Add zing to sandwiches, salads, bowls, and snacks in minutes.

Looking for a longer bubbling project? Try Sparkling Fermented Fruit Sodas

The Basics: What Makes a Fast Ferment?

• Timeframe: Usually ready within 4 to 24 hours
• Type: Mostly quick pickles and lightly fermented vegetables
• Starter: Not always required—just salt, water, and natural microbes

Key Ingredients:

• Fresh, thinly sliced vegetables (cucumber, radish, cabbage, carrot)
• Salt (non-iodised, like sea or kosher salt)
• Water (filtered or dechlorinated)
• Optional flavourings (garlic, dill, spices, citrus)

Ideal Containers:

• Wide-mouth mason jars
• Glass bowls with breathable covers
• Avoid metal and plastic when possible

Quick Pickles: Classic 24-Hour Cucumbers

Ingredients:

• 2 medium cucumbers, sliced
• 1 tsp sea salt
• 2 cloves garlic, smashed
• 1 sprig fresh dill
• ½ cup vinegar (white or apple cider)
• 1 cup water

Instructions:

1. Mix water, vinegar, and salt until dissolved.
2. Add cucumber slices, garlic, and dill to a clean jar.
3. Pour brine over until fully submerged.
4. Cover and leave at room temp for 6–12 hours.
5. Refrigerate. Ready to eat after 1 hour chilling.

Variations:

• Add chilli flakes for spice.
• Swap dill for basil or mint.
• Try red onion or radish slices.

Quick-Fermented Kraut (Slaw Style)

Ingredients:

• 2 cups finely shredded cabbage
• 1 tsp salt
• Optional: shredded carrot, apple, or beet

Instructions:

1. Massage salt into cabbage until it releases liquid.
2. Pack tightly into a jar until submerged in its own juice.
3. Leave uncovered or loosely lidded for 6–12 hours.
4. Taste test. Refrigerate when desired tanginess is reached.

Quick Carrot & Ginger Ferment

Ingredients:

• 1 cup julienned carrots
• 1 tbsp grated ginger
• 1 tsp salt
• 1 cup water

Instructions:

1. Dissolve salt in water to make a brine.
2. Pack carrots and ginger into a jar.
3. Pour brine to cover.
4. Ferment 12–24 hours at room temp.
5. Move to fridge and enjoy within a week.

24-Hour Fermented Salsa

Ingredients:

• 3 tomatoes, chopped
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp sea salt
• 1 tbsp lime juice
• Fresh coriander (optional)

Instructions:

1. Combine all ingredients in a glass bowl.
2. Cover with breathable cloth.
3. Let sit at room temperature for 12–24 hours.
4. Stir and taste. Store in fridge and eat within 5 days.

Speedy Fermented Beets

Ingredients:

• 1 beet, peeled and grated
• 1 tsp salt
• ½ cup filtered water

Instructions:

1. Mix all ingredients and pack into a small jar.
2. Cover loosely and ferment 12–18 hours.
3. Stir occasionally. Chill before eating.

Tips for Success

1. Use clean hands and tools. Avoid contamination.
2. Don’t overpack jars. Leave room for bubbling.
3. Taste often. Some ferments are ready in just hours.
4. Watch the temperature. Warm kitchens ferment faster.
5. Store in fridge after fermenting. Slows the process and enhances flavour.

Want deeper probiotic flavour? Let it go longer or check out Easy Water Kefir for Beginners

Real-World Voices: Why Quick Ferments Work

“I needed pickles for dinner—didn’t expect them to be so good!” — Leah, 28, Glasgow

“Great way to use up veggies before they go off.” — Manoj, 45, Birmingham

“I make a batch of carrot-ginger every Sunday for weekday snacking.” — Maya, 34, Bristol

Fast Ferments, Full Flavour

You don’t need to wait days or weeks to enjoy the zesty tang and gut-loving benefits of fermented foods. With just a few ingredients and a little time, you can whip up vibrant fast fermentation recipes that elevate your meals and boost your health.

Whether you’re meal-prepping, experimenting, or simply curious, these quick ferments are an easy, low-stakes way to bring probiotic magic into your daily life.

Try one today—then let us know how it went in the comments below or tag us in your speedy ferment creations!