Use beneficial bacteria and salt brine to preserve vegetables while developing tangy, probiotic-rich flavors.
Use non-iodized salt (about 2–3% of water weight for brine ferments).
Submerge vegetables completely under brine using a weight or fermentation lid.
Keep at room temperature (65–75°F) for 3–14 days depending on recipe.
Taste daily after the first few days; move to the refrigerator when tangy enough.
Store refrigerated with vegetables kept under brine at all times.
2–6 months refrigerated after fermentation; flavor deepens over time
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