Lacto fermented veggies

Instructions

Prepare the mixture

1. Put a clean jar on a precise scale and tare it.
2. Add your vegetables to your jar, and then enough water to cover them. We are only interested in the weight of the veggies and water combined.
3. Now it's time to calculate how much salt is needed to keep your fermentation safe. You'll want between 2 and 3 percent, so multiplying your veggie-water weight by 0.025 is a pretty safe bet. Peppers are an example of a vegetable that's prone to mold, so you'll want to be in the 3%–5% range. If you're making fermented pickles from cucumbers, 5% is often recommended. But for the majority of harder veggies that aren't super high in moisture content, 2.5% does the trick.
4. Grab a bowl and weigh out the salt that you calculated in grams.
5. Pour the water from your jar into your salt, and mix the salt until it dissolves completely. Add that saltwater back to your jar.
6. Weigh down your veggies with a plastic bag full of brine (same salt-water ratio as your main preparation). If you don't have fermentation weights or an airlock, this is a great way to keep your vegetables under water. Tighlty close your jar.

Fermentation

1. Store your jar in a room that doesn't get direct sunlight, and start fermenting.
2. Check on it about a week later. You can taste it and decide if you like the flavor. If you don't, wait some more and taste again. Continue this until it has developed a flavor that you enjoy.
3. Once you're satisfied with the flavor, it's time for cold storage. You want to store it somewhere that is consistently below 12 °C. The colder it is, the longer your ferment will hold the same flavor. For many people, the best place is the refrigerator, but you can use a cellar, a chilly basement, or somewhere else that is always cold.

Adapted from this original recipe