Make Fermented Vegetables

Choose fresh, crisp vegetables (cabbage, carrots, cucumber, etc.). Chop into consistent bite-sized pieces. Pack into a clean glass jar, leaving 1 inch headspace.

Dissolve 2% sea salt by weight in filtered or dechlorinated water (roughly 2 tbsp salt per quart of water). Pour over vegetables until fully submerged.

Use a fermentation weight or a small jar filled with water to keep vegetables below the brine. This prevents mold. Cover with cheesecloth to keep dust out but allow gas to escape.

Leave on counter away from direct sunlight. You'll see bubbles and cloudiness (normal). Taste after 5-7 days. Continue fermenting until desired tanginess reached (1-3 weeks).

Once fermented, cap and refrigerate. The cold stops fermentation. Your vegetables will be tangy, crunchy, and full of beneficial probiotics. Enjoy as condiments or snacks.