3 to 4cupscut vegetablesor enough to fill a quart jar (cauliflower, carrots, green beans, etc.)
3garlic clovespeeled and slightly crushed
1/2 to 1teaspoonof red pepper flakesoptional OR coarse ground black pepper
Other optional seasonings: dill, oregano, thyme, etc.
1½ - 2tablespoonssea salt*
1quartfiltered waterif on a public water system, or if well water isn't good
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).
Add any seasonings to the contents in the jar.
Dissolve the salt in the water 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.
Use a weight to keep the vegetables under the brine and attach a tight regular lid or airlock lid like the Easy Fermenter.
Ferment at room temperature (60-70 degrees is ideal) for about 5 days, tasting to see if they are your desired flavor and texture. If using regular lids, burp daily to release excess pressure.
Once they are finished, move to the refrigerator with a regular lid for storage - the flavor will continue to develop.
*If you're worried about salt intake, you can add the lower salt amount and it will still be enough to keep the bad bacteria at bay to let the good bacteria grow.**You will not use all the water-salt brine, but since different vegetables will leave different air pockets (cauliflower leaves more than carrots, etc.), the water amount is standard so the salt-water ratio is the same no matter how much you need.Storage: We have kept these in the refrigerator for almost two months. Towards the end, the water is a lot more cloudy, but the vegetables are still crisp though not quite as good as at the beginning.