Fermentation Jar
Fermentation Weight
Lid
Airlock
Vegetables
1 Quart Warm Water
2 Tablespoons Kosher Salt
Spices
This is a helpful intro recipe to fermented foods. We have dozens more fermentation recipes available in our Field Guide.
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 (Need help? Check out our Guide to Using an Airlock). Let ferment at room temperature for 5-7 days.
