How to ferment veggies
Vegetables of choice: carrots carrots, cauliflower, Broccoli, radishes, cucumber, etc.
Fresh herbs (e.g., dill, thyme)
Mason jars with lids
Prepare the jars and lids you will be using and make sure they are clean.
Fill your jars with non-chlorinated water (spring water is great).
Pour out the water from the jars into a measuring cup, then into a large bowl (keep track of the number of cups), add 1/2 tbsp – 1 tbsp of sea salt per cup, add to a large bowl and let sit.
Prepare (wash, trim, slice, or leave whole) your vegetables the way you will enjoy eating them.
Place the vegetables in the jars, push down on them until tightly packed, we don’t want them floating up. At times it’s helpful to do a layer of vegetables at the top of the jars to help prevent escapes. In one of the photos, you will see that I used slices of turnip and radish to help hold down the contents.
Add pickling spices of choice, fresh herbs such as dill, and fresh garlic is great. Then fill your jar(s) with the salty water until all your vegetables are submerged.
Leave the jars out on the counter secured with lids, in warmth, covered with a tea towel for 3-5 days.
It’s usually safe to transfer the jars to the fridge after 3-4 days. I wouldn’t go more than 5. And that’s it! You can taste them, but the fermentation slowly continues even in the refrigerator. So your pickles will taste even better after a few weeks or months.