What do I ferment and how?
Have fun, explore and experiment!! There are a number of fermenting contraptions out there to buy, I have been using a mason jar method the last few years and it is just so simple. I don't do huge batches so it's perfect for me! Check out these suggestions or ideas on making your own, plus this site gets into all the nitty gritty details of fermentation if you're wanting all the details in between.
The Salt Brine you will create is a ratio of 1 TBSP salt to 1 Cup water.
I like to use Pink Himalayan Salt, but any unprocessed sea salt will do the trick, NO table salt or any with anti-caking chemicals. Get all the details on various salts here.
Cover vegetables with Salt Brine, add fermenting weight on top (to keep mixture submerged in brine), add your top (see suggestions), let sit on counter and then wait and taste and wait until the mixture is at your desired taste! Once it is tasty for your preference, move to cold storage to stop the fermentation process.
Need some inspiration for combinations to ferment. Check out some of these wonderful ideas!
HAPPY FERMENTING!!