Step 1

Wash and cut the vegetables into snack-sized pieces.

Step 2

Pack the vegetables into the jar making sure that they are 1″ below the top. The amount of vegetables that can be packed into a jar will depend on the type of vegetables. For example, cauliflower takes up a lot more room the carrots.

Step 3

Add in the salt and any additional flavours that you’re using.

Step 4

Add the culture and pour over filtered water, leaving 1″ of headroom at the top of the jar, while still ensuring that the vegetables stay submerged.

Step 5

Often the vegetables can be packed in tightly so that they don’t float, but if they are floating, use a weight to keep them below the brine.

Step 6

Allow to ferment somewhere cool and dark (around 18C is best). After 2-3 days the vegetables will have developed a nice flavour, while still remaining crisp.

Step 7

Store in the refrigerator and enjoy within 4 weeks.