Step 1

Place veggies and seasonings in jars, leaving at least 1 inch of room on top of the veggies. It's always safer to use too big of a container than too small.

Step 2

Combine salt with room-temperature water (5 grams of salt to every 100 grams of water) to make a 5% salt brine. Be sure to create enough to submerge all the vegetables you are fermenting. Stir vigorously to dissolve salt. (I recommend using a scale so you can be exact).

Step 3

Pour the brine on top of the veggies, until they are completely submerged. Leave at least 1/2 inch of space above the top of the brine. If needed, weigh the veggies down with a weight or spring to make sure they stay submerged.

Step 4

Cover with a valved or airlock lid to allow built-up gas to escape without letting bugs/excess air inside. Or cover with a regular jar lid, but don't screw completely tight. If using a regular jar lid, you'll want to open the jar once a day to release any built up gas.

Step 5

Let veggies sit at room temperature for 3-6 days. After 3 days, taste the veggies to see if they're as acidic/pickled as you'd like. If they just taste salty without any tang, let sit for another day and keep tasting daily until they reach your desired sourness.