Ingredients:

4 cups vegetables of your choice, washed and peeled (if desired), and cut into roughly evenlysized pieces

seasonings of your choice (see below)

4 cups chlorine-free water

2 tablespoons sea salt (I use pink Himalayan salt)

Directions:

Fill a clean, wide mouth jar with the chopped vegetables, leaving at least 1½ inches of headspace.

Add any seasonings you like.

In a one-quart liquid measuring cup, mix together 4 cups water with 2 tbsp. sea salt, until the salt has dissolved.

Pour the saltwater brine over the vegetables in your jar, leaving one inch of headspace. Place a smaller clean jar (or other weight) inside the first jar to keep the vegetables submerged.

Cover the jars with something breathable. If you don’t have special fermenting lids, you can use a paper coffee filter, several layers of cheesecloth, or a tea towel would also work well. If you choose a tight-fitting lid, you will need to open the jar every day to let some of the gases escape. If you have a lid with an airlock, that works, too.

Let vegetables ferment on the counter for two to three days. The ideal fermenting temperature is 70-75°F. Check them daily to be sure all the vegetables stay below the brine. By two or three days, you should start to see some tiny bubbles forming on top.

Start tasting your vegetables after two to three days. Once they reach a flavor that is to your liking, remove the weight, cover the jar tightly, and place in the refrigerator. They are ready to enjoy!