How to ferment vegetables

• Produce

  • 1 Cabbage, small leaf
  • 1 Spices or herbs you like
  • 1 Vegetables

• Baking & Spices

  • 1 1/2 tbsp Sea salt

• Liquids

  • 2 cups Water

• Tools & Equipment

  • 1 qt Wide mouth mason jar

• Other

  • plastic lid (not necessary, but if you're going to do this often, the regular metal lids will corrode from the acid

Found on runningtothekitchen.com

Description

Ingredients

• sliced or chopped vegetables (anything will do, I really like broccoli, radishes and carrots)
• 2 cups water
• 1 1/2 tablespoon sea salt
• 1 quart wide mouth mason jar
• plastic lid (not necessary, but if youre going to do this often, the regular metal lids will corrode from the acid)
• any spices or herbs you like (peppercorns, dill, basil, bay leaf, etc.)
• 1 small cabbage leaf

Directions

• Place vegetables and any spices/herbs youre using in the mason jar right up to the bottom of the neck, there should be about 1 inch of space to the top. Stir the salt and water together until dissolved. Pour the salt water over the vegetables until it reaches just below the top of the jar. There should be about 1/2 inch of room left. Fold a small cabbage leaf and press it down on top of the vegetables so that it keeps the vegetables submerged in the salt water. This isnt necessary, but helps make sure the vegetables are submerged. Feel free to skip this step if you dont have cabbage on hand. Close the lid on the jar tightly and place the jars out of direct sunlight in a relatively moderate temperature (68-75 degrees). You will start to see some bubbling around day 2 or so. After day 2, over a sink (in case it leaks/drips), gently loosen the lids to let some of the gas escape once or twice a day. The vegetables are ready anywhere from day 4-10. The longer they sit, the more tangy theyll be. Taste them starting on day 4 to figure out your preference. I like them best around day 5 or 6. Once you decide theyre the level of sourness youre looking for, place the the jar in the refrigerator where it will keep for a couple of months (not that theyll last that long!)