Ultimate Guide to Making and Serving Fermented Escabeche

Imagine diving into a dish that not only bursts with vibrant flavors but also boasts a fascinating history. Fermented escabeche, a traditional Spanish dish, marries the zest of pickling with the gut-friendly benefits of fermentation. Originally used to preserve food, escabeche has evolved into a popular culinary technique across various cuisines, adding a punch of sourness and depth to dishes.

You’ll find that making your own fermented escabeche at home isn’t just rewarding, it’s a delightful exploration of taste. From the tangy bite of the vinegar to the subtle complexities introduced by fermentation, this dish transforms simple ingredients into something truly extraordinary. Whether you’re a seasoned fermenter or a curious novice, the process is simpler than you might think and the results are definitely worth the wait. Ready to give it a try? Let’s get started on this flavorful journey.


As you embark on making your own fermented escabeche, starting with the right ingredients is crucial for a delightful and successful ferment. Here’s what you’ll need, broken down into categories for easy shopping and preparation.

Fresh Produce

  • Carrots – 3 medium, peeled and sliced diagonally
  • Cauliflower – 1 small head, broken into florets
  • Jalapeño Peppers – 2, sliced (adjust based on your heat preference)
  • Garlic – 4 cloves, peeled
  • Onion – 1 large, thinly sliced

Spices and Seasonings

  • Bay Leaves – 3 leaves
  • Black Peppercorns – 1 teaspoon
  • Mustard Seeds – 1 teaspoon
  • Coriander Seeds – 1 teaspoon
  • Dried Oregano – 1 teaspoon
  • Water – 1 quart (4 cups)
  • White Vinegar – 1 cup
  • Sea Salt – 3 tablespoons
  • Sugar – 1 tablespoon (optional, depending on your taste for slight sweetness)

Equipment Needed

To successfully craft your own fermented escabeche at home, you’ll need a few essential tools. Here’s what you should gather to ensure everything goes smoothly.

  1. Glass Jars with Air-Tight Lids: Choose various sizes, but typically a quart-size jar works well. Make sure the lids are air-tight to maintain the proper anaerobic environment for fermentation.
  2. Fermentation Weights: These help keep your vegetables submerged under the brine, which is crucial for preventing mold and promoting an even ferment.
  3. Airlocks (optional): While not strictly necessary, airlocks can be helpful for maintaining an anaerobic environment without needing to frequently “burp” the jars.
  4. Large Mixing Bowl: Needed for combining the vegetables with salt and any other seasonings before they go into the jars.
  5. Cutting Board and Sharp Knife: Essential for preparing your vegetables to the desired size and shape.
  6. Measuring Cups and Spoons: Accurate measurements are critical, especially for salt and seasonings to ensure proper fermentation.
  7. Wooden Spoon or Tamper: Useful for packing your vegetables tightly into jars and ensuring there are no air pockets.
  8. Saucepan: You’ll need this for heating your vinegar mixture. Ensure it’s non-reactive (stainless steel or enameled works best) to avoid any unwanted chemical reactions with the vinegar.

Preparation Steps

Now that you have all your ingredients and equipment ready, let’s dive into the exciting part of making your own fermented escabeche. Follow these steps to ensure your vegetables are prepped and equipment is sterilized for a successful fermentation.

Cleaning and Cutting Vegetables

  1. Wash the Vegetables: Begin by thoroughly rinsing your vegetables under cold water to remove any dirt or impurities. Pay special attention to the carrots and cauliflower, scrubbing their surfaces gently if necessary.
  2. Peel and Chop: Use a sharp knife to peel the carrots. Remove the outer leaves of the cauliflower and divide it into small, bite-sized florets. For the jalapeños, if you prefer a milder flavor, remove the seeds and membranes.
  3. Slice: Cut the carrots and cucumbers into thin slices, about 1/4 inch thick. Slice the onions into fine rings. This size ensures that they will pickle evenly and absorb the flavors well.
  4. Mix Vegetables: Place all the chopped vegetables into a large non-reactive bowl. Sprinkle some salt over them and toss gently with your hands. This initial salting starts the osmosis process, which helps in later fermentation.

Sterilizing Equipment

  1. Clean the Jars and Equipment: Wash your glass jars, lids, fermentation weights, and any other equipment with hot soapy water. Rinse them thoroughly to remove any soap residue.
  2. Sterilize: To sterilize, place the jars and equipment in a large pot, cover them with water, and bring to a boil. Let them boil for 10 minutes. Alternatively, you can use a dishwasher set on a hot cycle if it has a sterilizing option.
  3. Dry: After sterilizing, remove the jars and tools using clean tongs and set them on a clean drying rack. Allow them to air dry completely; this avoids any bacterial contamination that can come from using a towel.
  4. Check for Cleanliness: Before using, inspect each jar and tool to make sure they are free of any food particles or soap residues. Proper sterilization is key to preventing unwanted bacteria from spoiling your escabeche.

Brine Preparation

Now that your vegetables are prepped and your equipment is sterilized, it’s time to create the cornerstone of your fermented escabeche: the brine.

Mixing Ingredients

Begin by gathering the following:

  • 4 cups of water
  • 1 cup of white vinegar
  • 3 tablespoons of sea salt
  • 2 tablespoons of sugar (optional, for a slightly sweeter brine)
  • Herbs and spices (such as bay leaves, peppercorns, cloves, and any other favorites you want to infuse into your escabeche)

Combine the water, vinegar, sea salt, and sugar in a large non-reactive saucepan. If you’re using sugar, make sure it dissolves completely. Next, add your selection of herbs and spices. This mix of ingredients will not only enhance the flavor but also help in the fermentation process by creating an ideal environment for the beneficial bacteria to thrive.

Heating Process

Place the saucepan over medium-high heat and bring the mixture to a simmer. Make sure to stir occasionally to ensure that the salt and sugar fully dissolve and the flavors meld together. Once it reaches a simmer, turn down the heat and let it cook for another 2 to 3 minutes, just enough to release the essence of the herbs and spices into the brine.

Avoid boiling the brine as this can reduce some of the subtle flavors. After simmering, remove the saucepan from the heat and let the brine cool to room temperature. Cooling is crucial as adding hot brine to the vegetables can kill the beneficial bacteria you need for fermentation. Once cooled, your brine is ready to be used with the prepared vegetables in the fermentation jars.

Fermentation Process

Now that your brine is cool and flavorful, it’s time to begin the actual fermentation of your escabeche.

Packing the Jars

Start by sterilizing your fermentation jars. You can do this by boiling them in water for about 10 minutes. Once they’re sterile and cool to touch, begin packing the vegetables tightly into each jar. Make sure there are no large gaps, as space can allow unwanted bacteria to grow.

Slice or chop your chosen vegetables—commonly carrots, onions, jalapeños, and cauliflower—into uniform pieces for even fermentation. Layer them methodically in the jars, alternating between different types to create a balanced flavor profile. Next, pour the cool brine over the vegetables, ensuring they are completely submerged. This is crucial for an anaerobic (oxygen-free) environment, which is needed for proper fermentation. Leave about an inch of space at the top to allow for expansion.

Add a few peppercorns and a bay leaf to each jar for additional flavor. If you have fermentation weights, place them over the vegetables to keep them submerged. If not, you can use a clean, boiled rock or a zip-top bag filled with brine.

Sealing and Storing

Carefully seal the jars with their respective lids. Don’t screw the lids on too tightly, as the fermentation gases will need a bit of escape route. Place the jars in a cool, dark space like a pantry or a cabinet. It’s vital to keep the jars out of direct sunlight, which can affect the fermentation process.

For the first few days, you’ll need to “burp” the jars daily to release any excess pressure that builds up due to fermentation gases. This is done simply by opening the lid slightly and then resealing it.

Allow the escabeche to ferment for at least a week, though many prefer to let it ferment for two to three weeks for a deeper flavor and more pronounced tang. Taste it periodically to determine when it’s reached your desired flavor profile. Once fermented, tighten the lids and store the escabeche in your refrigerator. This will significantly slow down the fermentation process and preserve your escabeche for up to six months, ready to enhance any dish with its bright, tangy flavor.

Serving Suggestions

After mastering the art of fermenting escabeche, you’ll want exciting ways to incorporate it into your meals. Here are some fabulous serving suggestions to enhance your dishes with the tangy goodness of fermented escabeche.

Dish Pairings

Fermented escabeche is incredibly versatile, making it a superb addition to many dishes. Try spooning it over grilled chicken or fish to add a vibrant, tangy twist to your protein choices. It’s also delightful when mixed into fresh salads, giving a crunchy and flavorful boost. For a crowd-pleasing appetizer, top crostini with a smear of cream cheese and a spoonful of escabeche. If you’re in the mood for something heartier, stir it into rice dishes or serve alongside roasted meats to complement their rich flavors.

Adjusting Flavors Before Serving

Before you serve your fermented escabeche, taste it and consider if any last-minute adjustments are needed. Sometimes, a pinch of salt can help enhance the overall flavor profile, or a sprinkle of sugar might be necessary to balance the acidity. If you prefer a spicier kick, adding a few slices of fresh jalapeño or a dash of chili flakes can do the trick. Remember, the key is to start with small additions and taste as you go to ensure your escabeche perfectly suits your palate.


Now that you’ve got the scoop on crafting your own fermented escabeche you’re well on your way to elevating your culinary creations. Whether it’s adding a tangy twist to your grilled meats or giving a vibrant kick to your salads this pickled delight is versatile enough to enhance any meal. Remember the magic is in the fermentation so let your jars sit and do their work. Soon you’ll be enjoying the rich flavors that only time can bring to your table. Get creative mix it up and most importantly enjoy the delicious journey!

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