Your only role is to create an environment in which friendly bacteria can do the real work.
Where do the Lactobacillus come from?
Your environment is filthy with them.
Theyre present on the vegetables themselves, and probably all over your kitchen, and even on your hands.
Sanitize, okay; sterilize, no).
The bad bacteria hate salt, while Lactobacillus are cool with it.
Youll note that brine math uses mass to measure salt, not volume.
The exact percentage of salt you want in your brine will depend on what youre trying to ferment.
Thats partly because your unique household universe also affects how your ferments proceed.
How much brine should you make?
Add your salt to your room-temperature water, and stir, stir, stir.
Next, youll prep your vegetables.
you might ferment almost anything.
This is not to say it will definitely taste good, but experimenting is half the fun.
Green beans and cucumbers are easy beginner friendly options.
Carrots and cauliflower are also great; just keep in mind that denser vegetables may need a longer ferment.
Ive never had great luck fermenting radishes, personally.
I would always rather scrub carrots than peel them, but you do you.
You will get to know your vegetables well: how they ferment and what their strengths and weaknesses are.
Now its time to pack your jar.
Once your jar is loaded, fill it with the brine.
The weight is there to double-check that not even the tiniest bit of vegetable breaches the surface.
Ive salvaged some and composted others.
Its really a matter of your personal comfort.
Once youve ensured your vegetables are suitably submerged, you need a lid.
And now your work is done!
Fermentation will begin, and your only remaining task is deciding when you want to eat it when ready.
Ive heard many a tale of an exploded jar that sprayed glass-shard-festooned cucumbers of death across an innocent kitchen.
Ive never had anything remotely close to that happen to me, but youve been warned.
Checking your ferment daily will help you learn what is normal.
When something has gone wrong and a ferment istrulybad, you will know.
The odor will leave no room for uncertainty.
Do not attempt to save something that smells horrible.
(Arent you glad you did that?)
A finished fermentation will smell…right.
It will taste a bit sour, a bit acidic, and a bit salty, but pleasantly so.
Once your ferment is done, it wont just stop.
