Basic Lacto-Fermented Vegetables
You can ferment many different types of vegetables. I have fun creating different flavors, with different combinations of fresh vegetables and fresh herbs, some spicy and some not. I have tried using a salt brine made up from anywhere between 1 to 2 tablespoons of sea salt per 2 cups of water. I find that 2 tablespoons is too salty and slows down fermentation too much, so use anywhere between 1 and 1 ½ tablespoons. I prefer to use Real Salt for lacto-fermentation, but sea salt or pink Himalayan salt works well too! It is very important that you use filtered water for all fermentation. Chlorine in water is great for keeping our water supply clean but not so good for allowing beneficial bacteria to grow during the lacto-fermentation process.