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Salt-brine fermentation is a technique you can apply to a very wide range of vegetables.

We ferment cucumbers, carrots, kohlrabi, cauliflower, okra, corn, garlic, grape leaves, mustard seeds, unripe fruits and many others.

The recommended salt range for lactic fermentation is 1 to 3 percent.

There are two main ways to prepare a salt brine:

  1. Weigh the vegetables together with the water and add 1 to 3 percent salt based on the total weight.

  2. Weigh only the water and add 5 to 8 percent salt based on the weight of the water alone.

To calculate the percentage easily, use your phone calculator.

For example, a 7 percent brine is water weight multiplied by 0.07.
If the jar contains 250 grams of water, the salt amount will be 17.5 grams.
For a milder brine, use the lower end of the range which is 5 percent of the water weight. This is water weight multiplied by 0.05.

Ingredients:

  • Vegetables. You can mix vegetables with similar firmness such as carrots, kohlrabi and cauliflower. Avoid mixing vegetables that soften at different rates such as carrots and cucumbers.
  • Water
  • Salt

Equipment:

  • Cutting board
  • Vegetable knife
  • Digital kitchen scale

Instructions:

    1. Cut the vegetables into rounds, sticks, or cubes.

    2. Pack the vegetables tightly into the jar until they fill at least three quarters of its volume.

    3. Place the jar on the scale and reset to zero.

    4. Pour water over the vegetables until they are fully covered and note the weight of the water added.

    5. Calculate the salt percentage based on the water weight.

    6. Reset the scale and add the salt.

    7. Close the jar tightly.

    8. For the first three to four days open the jar once a day to release accumulated gases. Open and close it quickly.

    9. After these days leave the jar sealed on the counter, preferably out of direct sunlight.

 

Tips:

  • Pack the vegetables well so no large air pockets remain.
  • Make sure the vegetables stay submerged. You can use a weight such as grape leaves, the vegetable top or peel, half a lemon, half a garlic head and similar items.
  • Place the jar on a small dish to catch any overflowing liquid during fermentation.
  • As long as the jar stays sealed and has not been opened for eating, it can remain on the counter. Fermentation time depends on the weather and on the vegetable. In warm weather it usually takes about a month. In cooler weather it can take longer. Once you open the jar to eat from it, transfer it to the refrigerator.
  • If white mold appears, often called kahm yeast, remove it carefully. Mold usually means the seal was not tight enough, so check the lid and replace it if needed.