Step 1

Place garlic in the bottom of a clean, wide-mouth quart jar. Layer the cut vegetables, pressing down to fit as many as you can up to the shoulder of the jar (1-2 inches headspace).

Step 2

Add any seasonings to the contents in the jar.

Step 3

Dissolve the salt in the water in a 1-quart measuring cup and pour over the vegetables in the jar until the top vegetables are barely covered.** Use a thin plastic spatula around the sides of the jar to release any air bubbles.

Step 4

Use a weight to keep the vegetables under the brine and attach a tight regular lid or airlock lid like the easy fermenter.

Step 5

Ferment at room temperature (60-75 degrees is ideal) for about 5 days, tasting to see if they are your desired flavor and texture at day If using regular lids, burp daily to release excess pressure.

Step 6

Once they are finished, remove the fermenting lid, if you used one, and add a regular lid. Move the jar to the refrigerator for storage - the flavor will continue to develop.