How to Make Fermented Vegetables
What You Need
Dissolve salt in 1 quart of warm water, let cool to room temperature. Set brine aside.
Cut scrubbed vegetables into a uniform size that will fit easily in your fermenter. Pack fermentation jar with vegetables and any spices you are using.
Add fermentation weight and pour in brine to cover, vegetables should be fully submerged.
Top with lid and airlock. Let ferment at room temperature for 5-7 days.