In order to get this project you will need the following:
1 glass quart mason jar with lid
1 to 1 1/2 tablespoons sea salt
2 cups filtered water
And your favorite combination of fresh VEGGIES!
chopped green beans
chopped bell peppers
chopped green onions
cabbage leaves (for the top)
Any combination of your favorites herbs and spices:
dried chili peppers
sea vegetables (arame or hijiki) – use less salt if using these
First dissolve your sea salt in water in a glass jar or 2-cup glass measure. Then place you favorite combination of vegetables into a quart jar (you can use a larger cylindrical jar or ceramic crock instead, just double or triple the salt brine keeping the same ratio of salt and water). Add a few layers of herbs and spices too. It works to add peppercorns in the first layer, on the bottom of the jar, so they don’t float to the top. Make sure you leave about an inch from the top of the jar.
Then cover with your salt brine, leaving about an inch to a half inch from the top. Fold a small cabbage leaf and press it into the brine so the water floats above it and the vegetables are completely submerged. Cover with an airtight lid.Don’t screw the lid on too tight. You want some space for gasses to release. You should see a bit of bubbling and some liquid possibly dripping out after about day three, depending on the heat level in your home. Keep out of direct sunlight!
You can taste the veggies after about five days to see how soured they are. Fermentation should be for about 7 to 8 days in the winter and 5 to 6 days in late summer. I have also let them ferment for 10 or more days. Just experiment, there is no exact science with fermentation. After your veggies are soured to your liking, remove the cabbage leaf, and place the jar (or jars) into your refrigerator where they will store for months.