Ferment whole or sliced vegetables in a salt brine

For vegetables that do not release enough moisture on their own (green beans, cauliflower, peppers, carrots), make a separate brine: dissolve 1 tablespoon salt in 2 cups water. Pack vegetables tightly into a jar, pour brine over to cover completely, weigh down, and ferment 3-7 days at room temperature.

Why It Works

The brine method works for any vegetable because you supply the salty liquid externally rather than relying on the vegetable to produce it. This opens up the entire vegetable world to fermentation beyond cabbage.

Tips

• Use non-iodized salt (sea salt, kosher salt, pickling salt) — iodine can inhibit fermentation
• Use non-chlorinated water (filtered or boiled and cooled) — chlorine kills beneficial bacteria
• Add garlic, dill, peppercorns, or chili flakes to the brine for flavor
• Fermented hot peppers make an incredible homemade hot sauce when blended