Bánh Mí Sliders | w/ Pickles from “Ferment Your Vegetables”

March 10, 2016

Bánh Mí Sliders w/ Pickles from "Ferment Your Vegetables" // by Faring Well #vegan #recipe

I spotted a few flecks on green on my run this morning. I’ve now left the winter dread-mill and returned to the bike path along the creek. There was blue sky, and I was in a t-shirt. Soaking up all the rays I can on these early spring mornings. I know it isn’t official until the 21st (22nd?) of this month, but I’ve decided I don’t care. It feels like spring, so it’s spring. I have a new kind of energy. The desire to reorganize, freshen up, and try new things. Play hooky now and then, shut off the technology, and “cheat” the work day with a stroll outside to count the flower buds on the dead trees from winter. They are coming back to life, and there my face will be waiting, smiling on them. Welcome back life, I’ve missed you. Lets hang.

In the midst of trying new things, I have two to share with you today. The first is fermentation, and thankfully enough Amanda wrote a gorgeous cookbook on the whole darn thing. Afraid to try? I was too, but not anymore. She reveals the simplicity and pure fun it is to ferment all sorts of foods. She’ll have you fermenting everything in sight, and I get to give away a copy of her cookbook today! See below the recipe for the details. I also talk more about her book and this stellar recipe I have for you today below in this post. The second “new thing” is something I’ve been testing out the past few weeks and am excited to invite you to today. I’ve partnered with Nom to host my own mini live show each week! Its on Thursdays at 3pm (MST), and I have one today if you’d like to tune in. Its rough and real, you’ll get to see me without all the high def cameras and filters, talking about what I love most – food. And the neatest part is the chat field, where if you sign in we can all chat and you can answer my questions as well as pose ones to me in real time! Its has been beyond fun trying it out the past few weeks. I love getting to interact more-so “in person” rather than from behind my screen. I hope I get to meet you during one of my shows soon. It would be such a treat.

Bánh Mí Sliders w/ Pickles from "Ferment Your Vegetables" // by Faring Well #vegan #recipeBánh Mí Sliders w/ Pickles from "Ferment Your Vegetables" // by Faring Well #vegan #recipeBánh Mí Sliders w/ Pickles from "Ferment Your Vegetables" // by Faring Well #vegan #recipeBánh Mí Sliders w/ Pickles from "Ferment Your Vegetables" // by Faring Well #vegan #recipe

Amanda completely takes the intimidation out of fermentation in her cookbook. It is chock full of useful tips and information about how to ferment foods – such as how to do it safely, the different equipment you can use (and find around your kitchen), and how to gauge when ferments are complete. She breaks down all the fears and questions that most commonly keep us from trying different ferments, and most importantly – makes it fun. This book is full of creative recipes and uses for each. Whether it be a kimchi or kraut, a jar of pickles, or even a glass of kvass! She provides the basic recipes, and then a slew of her own twists on the classics. We’re talking pesto kimchi, fermented corn salsa, and even hot sauce. She also talks about the health benefits of consuming fermented foods, how the healthy bacteria is formed, and how the bad bacteria is killed through proper PH balance. Amanda also provides “no salt” fermentation methods, using amazing alternatives such as coconut water and even tea! I cannot promote this book enough for those of you looking to incorporate more fermented foods into your diet. It will empower you and make your meals not only more nutritious, but more flavorful.

Bánh Mí Sliders w/ Pickles from "Ferment Your Vegetables" // by Faring Well #vegan #recipeBánh Mí Sliders w/ Pickles from "Ferment Your Vegetables" // by Faring Well #vegan #recipeBánh Mí Sliders w/ Pickles from "Ferment Your Vegetables" // by Faring Well #vegan #recipe

I have climbed on the banh mi train, and I’m never getting off. The flavors, the balance, the textures, the everything. Lets start with the bread. Traditionally built using a small loaf that looks like a baguette, I segued a bit and made these sprouted spelt slider buns (which I am head over heals for) and served them lightly toasted. Then there is the mayo, also traditional to the banh mi, that I made by emulsifying olive oil in soy milk and a few other wholesome ingredients. Its unreal and I cannot wait for you to give it a try – mayo haters and lovers alike (I was previously a hater) this spread is a dream. Instead of meat, I make a marinated tempeh that is infused with orange, maple, and tamari. Add the crunch from fresh cucumber and a little heat from the jalapeños (a must), plus the sweet tang of the fermented pickles and cilantro for added freshness. I am head over heals for this sandwich. When combined, these simple ingredients create something next-level when it comes to flavor. All the more reason for you get your fermentation on this week so you can enjoy these tasty sliders soon.

Bánh Mí Sliders w/ Pickles from "Ferment Your Vegetables" // by Faring Well #vegan #recipeBánh Mí Sliders w/ Pickles from "Ferment Your Vegetables" // by Faring Well #vegan #recipe

The recipe for the fermented pickles is from Amanda‘s cookbook, Ferment Your Vegetables, and is being reprinted here with her permission (I make only a half batch, double for her original recipe). She is truly the fermentation master and will make you one too!

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!

Serves 4, with leftover pickles and olive oil mayo.

banh mi pickles from “ferment your vegetables
1/2 pound daikon radish
1/2 pound carrots (about 2 large)
1 1/2 teaspoons salt
1 jalapeno pepper
1 small clove of garlic

olive oil mayo
1/4 cup plain, unsweetened soy milk
1/4 teaspoon sea salt
1 small garlic clove
1 1/2 teaspoons fresh lemon juice
1 teaspoon maple syrup (optional, but I like it for this sandwich)
1/2 cup cold pressed, extra virgin olive oil

marinated tempeh
1 – 8 ounce block of tempeh
2 tablespoons tamari
2 tablespoons fresh orange juice
1 tablespoon maple syrup

sliced jalapeños
sliced cucumber
fresh cilantro leaves

sprouted spelt buns
I adapted this recipe from The Kitchn. To make vegan and wheat free I made the following substitutions: replaced the wheat flour with sprouted whole spelt flour; replaced the egg with a flax egg (1 tablespoon flax meal + 3 tablespoons hot water and let sit 5 minutes); replaced the milk with almond milk; left out the melted butter; and replaced the cane sugar with maple sugar. Otherwise, I followed the directions to a tee – and these are by far my favorite hamburger buns yet.

Begin by making the pickles. These will take 7 days to ferment, but as little as 15 minutes to assemble right now so you can be enjoying these sliders a week from today!

Wash (but do not peel) the daikon and carrots. Slice thin using a julienne slicer or mandolin. Place in a large mixing bowl and sprinkle with salt. Thinly slice the garlic clove and add it to the bowl. Toss the veggies with the garlic and salt, and take a little taste. They should be slightly saltier than you would prefer – this will make them the perfect level of saltiness when the fermentation is complete. Set the bowl of salted veggies aside to “sweat”. They will create their own brine in a matter of 10 minutes or less.

In the meantime, set out a 16 ounce glass jar, and slice the jalapeño in half. Set aside. Find a smaller jar that just fits inside the one you will be packing the veggies in – the goal is to have it fit on top once the veggies are packed in – creating weight and submerging the veggies fully in their brine. Fill this smaller jar with dry rice or beans to give it weight, and seal. Set aside.

Take a handful of your veggies and their brine from the mixing bowl and pack it into the bottom of the 16 ounce glass jar. Wedge a slice of the jalapeño on each side of the jar, with the cut side touching the glass. Continue packing the veggies into the jar, using your fist to press down firmly to remove any oxygen from getting trapped in with the veggies. Pour any remaining brine from the mixing bowl on top once all of the veggies are packed in, and press down firmly once more to ensure the mixture is submerged in its brine.

Place the weighted smaller jar on top to hold the veggies down. The brine should be completely covering the veggies. Place a towel or burlap sack over the jars to keep out dust and bugs, and set aside in a dark ventilated area (at room temperature) on a plate to ferment for 7 days. Taste after 7 days, and if it has reached your desired level of acidity, remove the weight, seal the jar, and place in the fridge.

For the tempeh, slice the block into 8 rectangles (about 1 inch x 2 inch). Then slice those rectangles in half width-wise so they become 16 thinner rectangles. Lay these out on a rimmed plate or in a glass tupperware so they all lay flat. Mix the marinade and pour over the tempeh. Let sit for 15 minutes, then flip, and allow to marinate for an additional 15 minutes (30 total). The tempeh should soak up all of the marinade. Preheat the oven during this time to 350F. Place the marinated tempeh on a parchment lined baking sheet and bake for 30 minutes, flipping halfway through the baking time. Serve on the sandwich right away, or let cool and store in an airtight container in the fridge until ready (will last 3 days).

For the olive oil mayo, place all of the ingredients except for the olive oil in a blender or small (but deep) mixing bowl if using an immersion blender. Blend the mixture on low, and slowly drizzle in the olive oil. It will begin to thicken and you may need to increase the blending speed to keep it moving. Once finished it should be a thick and creamy spread. Taste and adjust seasonings if needed. Store in a airtight glass jar in the fridge and use within 5 days.

To assemble the sandwich, slice the slider buns in half (or use whatever bread you choose) and lightly toast. Spread some of the olive oil mayo on each slice, then begin at the bottom with sliced cucumber, two pieces of tempeh, a few jalapeño slices, a forkful of the fermented pickles, and a few fresh cilantro leaves. Sandwich together and enjoy right away, or pack to take for lunch on a hike or to work – they keep well assembled for a few hours.

Win a copy of Amanda‘s cookbook, Ferment Your Vegetables, by leaving a comment below letting me know your favorite way to use fermented foods in your diet! Contest is open to US residents only, and will go through next Wednesday (March 16th).

Bánh Mí Sliders w/ Pickles from "Ferment Your Vegetables" // by Faring Well #vegan #recipe


  • Reply Faith VanderMolen March 10, 2016 at 3:45 am

    I never knew you could make olive oil mayo! Genius!

    • Reply Faring Well March 10, 2016 at 5:15 pm

      AH thank you Faith! I’m not the first to make it by far, but I was excited nonetheless!

  • Reply Rebeca March 10, 2016 at 4:36 am

    These look so, so good! I’ve been so curious about fermentation but a bit afraid to give it a try, so I might just get the book and get playing. Oh, and those buns! I’m a big fan of spelt flour and I love the changes you made; I’ll try to make them this weekend. Also, a live show?! How exciting! Does it work for those of us outside the US?

    • Reply Faring Well March 10, 2016 at 5:16 pm

      Yes you would love it Rebecca! It is seriously so amazing. And thank you tons about my show! YES you can watch it no matter where you are in the world :) I hope to see you tune in sometime! XO

  • Reply Jayne March 10, 2016 at 5:32 am

    I love sliders! By the way the pictures for these are fantastic. As for fermented food, my problem is a usually nibble on it AS I’m preparing the meal…so I’m full before it’s time to eat. Thanks for showing us the book and the recipe! (I’m going to make olive mayo today by the way. It sounds wonderful.)

    • Reply Faring Well March 10, 2016 at 5:17 pm

      Sheesh thank you tons Jayne! I really appreciate it, and hope you try and love the olive oil mayo tonight too! I hear you on snacking while prepping, my biggest struggle as well ;)

  • Reply Carolyn March 10, 2016 at 5:47 am

    My favorite way to use fermentation is fermenting pickles from my garden cucumbers in the summer. I’m still eating them now! I use Sandor Katz method/recipe….he is the fermentation guru!!! I also made purple kraut this past summer that is also still going strong….best preservation method ever, and doesn’t require canning!! yay!!!

    • Reply Faring Well March 12, 2016 at 11:41 am

      That is so brilliant! I hope to have a garden and do the same this summer. And I know right, no canning is THE best ;). Have a gorgeous weekend Carolyn!

  • Reply Shelley | Sevengrams March 10, 2016 at 5:54 am

    Ooooo Girl! This is FANTASTIC! After spending a month in Vietnam, I fell hard for banh-mi, but haven’t yet attempted them at home. This seems like the perfect place to start. And I’m thinking that learning how to ferment might make for the perfect Spring activity. So great all around!

    • Reply Faring Well March 12, 2016 at 11:43 am

      Ah Shelley! I bet they were so amazing there! And I agree, spring seems like the right time to learn to ferment. Especially to preserve all the yummy veggies we are about to encounter all season – yay! XO

  • Reply krystal March 10, 2016 at 6:04 am

    I really don’t have a great answer for this question because I don’t have a lot of experience with fermented vegetables. I DO love sourdough … does that count? These sandwiches look great. :)

    • Reply Faring Well March 14, 2016 at 11:52 am

      Ooo well then I think this is just the book for you Krystal! And yes, I will totally count sourdough as an entry in the contest ;) XO

  • Reply Jana @ delectablymine March 10, 2016 at 6:29 am

    What a beautiful sandwich! I haven’t used a lot of fermented foods in my diet to date, but I definitely want to do more. My favorite use so far has been as a flavorful and delicious sandwich topper, kind of like you did here. This book looks like it would definitely push me to dive in a little deeper.

    • Reply Faring Well March 14, 2016 at 11:54 am

      I love your desire to get into it more Jana! I am the same way, still getting my feet wet with a lot of the different types/uses. I super hope you get this book at some point and love it as much as I do!

  • Reply Kelsey G March 10, 2016 at 6:43 am

    I’m so excited to hear about this book!
    I’ve been reading a ton about the benefits of fermented vegetables, but didn’t know how to start!!

    • Reply Faring Well March 14, 2016 at 11:54 am

      Oh yay! I am so glad to share it with you Kelsey! It is AMAZING. Totally answers all your questions and makes you feel like a fermenting superhero ;)

  • Reply Felicie March 10, 2016 at 6:52 am

    I have been discovering the joys and the challenge of fermenting recently. I have several books on fermentation but none of them feel like practical guides or are my “go-to” resources. Hoping Amanda’s book is the one I have been waiting for. I am still working on the basics, but ready to try new things! This sandwich has just gone to the top of the list!

    • Reply Faring Well March 14, 2016 at 11:56 am

      Oh I really think this book will be! It is incredible. I don’t feel like I need another book on fermentation… ever. It covers it all. I hope you get a copy and try so many new things Felicie! <3

  • Reply danielle // rooting the sun March 10, 2016 at 7:07 am

    Jessie, these sandwiches are so everything a sandwich should be! I used to tell people that a good sandwich was my favorite food (you remind me here that it’s still true). I am enamored with the fermentation process, there’s something so raw and real about it, and the end results are beneficial and delicious. – – have you tried fermented fruit in smoothies? a whole different level of crazy. cool to hear about your show on nom lady, it’d be so fun to catch you in action! and of course, cheers to spring on the wing. xoxo

    • Reply Faring Well March 14, 2016 at 11:57 am

      I so agree Danielle! A sandwich is the perfect food. And oh my goodness fermented fruit in smoothies?! This sounds next level. So happening this summer. xoxo (Ps. Thank you about my little Nom show! So excited to have you watch sometime friend!)

  • Reply gail March 10, 2016 at 7:43 am

    I don’t have a favorite because I too feel uncertain about how to make fermented foods. Would love to try though!

    • Reply Faring Well March 14, 2016 at 11:58 am

      This sound like the perfect book for you then Gail! I love your excitement, its really so fun once you get going :).

  • Reply Heidi March 10, 2016 at 8:28 am

    Fermenting veggies has been a mixed bag in our household. While the hubby and I love sauerkraut, kimchi, and sour pickles we’ve mostly failed in replicating them. We had one batch of sauerkraut turn out okay, but the rest were total bombs. I’d love to try again! Your Banh Mi Sliders look fabulous!

    • Reply Faring Well March 14, 2016 at 11:59 am

      Ah this book helps so much with that, it has a whole section on “oops!” questions to fix so many things that can go wrong. I love that you are still wanting to try even after those “bombs” and think you would lovvvve Amanda’s book, Heidi! <3

  • Reply Sarah | Well and Full March 10, 2016 at 9:51 am

    I’ve still yet to get on the fermenting train but I’m getting more and more tempted!! Especially with this delectable banh mi recipe :)

  • Reply Sophie MacKenzie March 10, 2016 at 10:58 am

    The look amazing!! And own mini show???? Girl, you’re killing it! So proud over here <3

    • Reply Faring Well March 17, 2016 at 8:55 am

      Ah Sophie! You’re too sweet! Mega blushing over here.

  • Reply Emily | Gather & Dine March 10, 2016 at 12:00 pm

    Oh l love! Definitely a huge fan of banh mi sandwiches and I order them whenever I get the chance. Such a great idea to ferment the veggies, rather than soak them in a brine that’s usually too sweet for me. I had been on a fermentation kick for a while last year, but somehow I’ve taken a break from it, but Amanda’s cookbook (and this post!) is just the inspiration I needed to get me going again. Kimchi’s probably our favorite and we put it on everything- fried rice, congee, eggs… actually one of my fave lunches is just a bowl of some plain brown rice with some fermented veggies on top. And that’s exciting news about your new mini-show! Will be so fun to see you “live”!
    and P.S. no need to enter me in the giveaway since I treated myself and got the book. :)

    • Reply Faring Well March 17, 2016 at 8:56 am

      Thank you tons Emily! That bowl of brown rice with kimchi sounds perfect. Hope to see you sometime over at my show if you get that chance! And I hope you are mega enjoying this book, it is so amazing <3

  • Reply Alexandra robertson March 10, 2016 at 4:23 pm

    This looks soooo good! My favorite way to use fermented veggies in my diet is with tacos. i love using them for flavor and they go great as a chip topper to. I love fermented veggies plain though too!

  • Reply Jess | Urban Alchemy March 10, 2016 at 6:25 pm

    These look delicious! Fave way to use fermented veggies is in a salad. I am obsessed with sauerkraut :)

  • Reply Maya | Spice + Sprout March 10, 2016 at 6:56 pm

    I’ve only made sauerkraut at home, but it was so easy and delicious and I definitely want to try more veggies. Fermented foods are my jam (hehe) and this recipe looks super! :)

    • Reply Faring Well March 17, 2016 at 8:54 am

      Your pun = **laughing crying emoji**

  • Reply Alana March 10, 2016 at 7:24 pm

    YES YES YES to banh miiiiiii. And that gif is so darn cute! LOVE THIS, gurl. And yay for mini live shows with you!!!! Def have to tune in next week. :D

    • Reply Faring Well March 17, 2016 at 8:54 am

      Eeeee! Thank you Alana! You’re the sweetest! XO

  • Reply Terri Cole March 10, 2016 at 8:01 pm

    I’ve never tried to ferment anything myself. I love sauerkraut, tempeh, kombucha and other cultured goodies though!

  • Reply Gena March 11, 2016 at 4:16 am

    I started making lacto-fermented veggies at home a few years ago, and I was stunned at how unexpectedly easy it is! Admittedly I don’t do it regularly enough, but I think it only takes one great recipe to pull the intimidation factor out of the process, as you say. I love this review and this scrumptious recipe (anything with tempeh).

    • Reply Faring Well March 17, 2016 at 8:53 am

      Truth! Its silly how easy it is, and it only takes one try to feel like a master ;). Thank you for the recipe love, Gena! Tempeh is the best, right? XO

  • Reply Mason March 11, 2016 at 6:04 am

    I love kimchi! I will chop it to add to sushi rolls or simply eat it as part of a meal. I also love fermenting jalapeño slices to top tacos and salads!

  • Reply karen March 11, 2016 at 8:08 am

    I love sneaking a little sauerkraut into sandwiches and also on top of soup. I would love to start experimenting with fermenting foods at home!

  • Reply Lane | Green Spirit Adventures March 11, 2016 at 9:09 am

    I tried fermenting veggies once and it didn’t turn out very well, haha. Everything was so dry, no matter what I did! But it’s one of those things I’ve been meaning to get into for the longest time now–and this recipe is the perfect inspiration! I’m definitely going to have to take a look at that cookbook.
    And your own show! That’s so cool and I’m really excited to see one of them!
    Sending lots of happy, positive vibes your way! Everything you do is truly incredible!! <3

    • Reply Faring Well March 17, 2016 at 8:51 am

      Yes definitely take a look at this cookbook Lane! And sheesh thank you about my show, I hope to have you tune in sometime :). Thank you for your sweet sweet compliments, so many smiles over here – I appreciate you! XO

  • Reply Jackie March 11, 2016 at 9:48 am

    I love any/all pickles, so any fermented fruit/vegetable pickle is something I want to eat!

    • Reply Faring Well March 17, 2016 at 8:59 am

      Congrats on winning Jackie! I’ll be emailing you for your deets here soon! XO

  • Reply Brooke @ Chocolate and Marrow March 11, 2016 at 3:07 pm

    Holy smokes, these banh mi look good! I love banh mi (x100), they are the absolute best! I know absolutely nothing about fermentation but sounds like there’s lots more to learn. Happy weekend, friend! xx

    • Reply Faring Well March 17, 2016 at 8:50 am

      Thank you tons Brooke! I am so a banh mi fan now, I can’t believe it took me so long. Hope you are having a gorgeous week too! Hugs! <3

  • Reply Catherine March 11, 2016 at 4:37 pm

    Chopped up fermented veggies elevate a green salad experience. Delectable!

  • Reply genevieve @ gratitude & greens March 11, 2016 at 7:04 pm

    These banh mi sliders sound delish! And I love that gif you made. I’ve been meaning to ferment my own veggies but I’ve just been so lazy! It seems like spring just arrived here, too, even though just a week and a bit ago we got our biggest snowfall this season. So so strange! But I’m going to enjoy this warm weather because it feels SO GOOD to be able to walk outside without a giant puffy jacket.

    • Reply Faring Well March 17, 2016 at 8:49 am

      Thank for the gif love :) and oh my gosh do I hear you on not wearing a puffy coat.

  • Reply Lori March 11, 2016 at 10:07 pm

    I love sauerkraut. On anything from eggs to salad and straight up from the jar. I have never made my own, but have been very anxious to try it. I will definitely be checking out this cookbook!

  • Reply Nina @ Nourish Atelier March 12, 2016 at 1:36 am

    These sliders sounds delicious, and so beauitfully shot too, loving it all, Jessie!

  • Reply Emily March 12, 2016 at 12:02 pm

    If I was a vegetable, I would probably be a cabbage. Having a mixed Eastern European heritage, cabbage has been a mainstay in my diet for as long as I can remember. When I would bring dinner leftovers for school lunch as a kid, it was kind of like in My Big Fat Greek Wedding when Toula’s classmates make fun of her moussaka. My friends just didn’t get it! Needless to say, I love sauerkraut. In particular, when we make pierogies every holiday season, the sauerkraut are the ones that I can’t seem to stop eating no matter how full I am. I have never tried making sauerkraut at home before, but whenever I see massive cabbages at the market I always tell myself I should. I am definitely going to need to check out this book! It might be just the push I need to actually buy the cabbage as big as a small child and get to fermenting.

  • Reply Natalia M March 13, 2016 at 8:25 pm

    Kimchi is definitely my favorite, love it with everything pretty much. Lately I eat it while snacking on hummus, seems to pair well with chickpeas. Also, I’m still obsessed with avocado toast, and kimchi on that suits my taste buds as well.

  • Reply Emily E G March 15, 2016 at 1:45 am

    Thanks for sharing & promoting the book. I’m looking forward to new ideas for fermented foods at every meal. My favorite is homemade cortido or sauerkraut & dill pickled herring with fresh tart apples or pears for an afternoon snack, or kimchi pineapple & l/o chicken in collard green/cabbage tacos.

  • Reply Isabel March 15, 2016 at 8:05 pm

    Don’t have a favorite fermented veggie because I’ve just recently tired them but this recipes looks soooo delicious I cannot wait to try it! Hoping to incorporate more fermented veggies into my diet!

  • Reply KJ | Omnomherbivore March 17, 2016 at 9:14 pm

    I’ll try this simply for that marinated tempeh!! YUM!! I’ve never tried fermenting everything… and I kind of have a cookbook problem… so I might have to check this out!! :D

  • Reply Laurie McGregor Carroll March 22, 2016 at 11:37 am

    I have made pickles for years, but I love this new and more healthful take on fermented vegies!
    They enhance almost every meal.
    I’d love to learn more!

  • Reply Lauren March 24, 2016 at 11:08 am

    Made these last night, admittedly with some quick-pickled veggies, but I cannot get over how cool it is that you can emulsify vegan mayo!!!

    • Reply Faring Well March 28, 2016 at 3:13 pm

      Aw yay! That is amazing Lauren! So stoked you tried them, they are so dang good. And right about that mayo! Game changer for sure ;)

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