You can ferment many different types of vegetables. I have fun creating different flavors, with different combinations of fresh vegetables and fresh herbs. 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, however, sea salt or pink Himalayan salt work 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.
Ingredients
Brine
2 cups
water
1 tablespoons
sea salt
Any Combination of Fresh Vegetables
chopped
carrots
chopped
cauliflower
chopped
onions
chopped
turnips
chopped
daikon radishes
chopped
radishes
sliced
purple daikon radishes
sliced
watermelon radishes
sliced
jalapeño peppers
chopped
beets
chopped
green beans
chopped
green onions
chopped
garlic
chopped
fresh ginger
Any Combination of Herbs and Spices
dried Thai chili pepper
whole black peppercorns
bay leaves
fresh dill
fresh basil
fresh tarragon