Fermented Veggies

For this recipe I am using a 5% brine (that is 5% salt and 95% water). This is a good standard brine that usually takes my veggies about 1-2 weeks to ferment in, depending on the heat (In hotter weather they ferment quicker). You can adjust the length of the fermentation by adjusting the salt concentration. If you want the fermentation to take longer, add more salt. If you want it to be shorter, decrease salt (But don't decrease it too much since salt is an important part of fermenting).

Start by placing the veggies and spices in a bunch of jars. Pack the jars relatively tight. I just eyeball the spices, pouring roughly 1/4-1/2 tsp of 2-4 different spices in each jar. Spices are not essential but they help prevent the growth of bad bacteria.

Next make the salt water. Combine 1.6 oz salt (2 Tbsp and 1/2 tsp) for ever 2 lbs of water (4 cups). Stir well to dissolve as much salt as possible. Then pour the salt water into the jars so that it covers all the veggies. Try to configure the veggies in a way that none of them poke above the surface to avoid bad bacterial growth. Then secure lids on all the jars and leave them in a darker cooler spot (I use a darker corner of my kitchen away from any windows).

Everyday shake your jars and then open the lids. This will prevent the growth of bad bacteria and will release any built up pressure from the fermentation process. Then use a rag or towel to wipe the jar rim and interior of the lids to prevent rust. If at any point you see a surface mold or bacteria growing, scoop it out and discard it. It's still safe to eat as long as the mold or bacteria was only on the surface and was not a bright color (white would be safe where as bright blue would not be).

After about 1-1 1/2 weeks I recommend trying your veggies. When they are ready is up to your personal preference. When they have reached a point where you don't want them to ferment anymore, you can transfer them to the fridge to drastically slow the fermentation (once in the fridge you no longer need to do your daily shake and lid removal). I typically eat them over a few different stages of fermentation then transfer them to the fridge 1-2 weeks after I started eating them.