(makes one gallon)
Enough vegetables to fit a gallon jar
(ie: hardy veggies like carrots, cauliflower, green beans, radishes, turnips, onions, fennel, etc)
1/2 cup sea salt
3-4 garlic cloves
Prepare the veggies by cutting into similarly sized, bite size pieces. If mixing vegetables, consider slicing denser veggies thinner and softer veggies larger so they will ferment at approximately the same rate (just like cooking!). You only need to peel the skins of root veggies if they're tough. Heat 2 quarts of water and dissolve 1/2 cup salt completely. Add 2 quarts of cold water to temper the brine to a cool temperature. Place garlic and all spices in the bottom of your gallon vessel. Pack the rest of the veggies into your vessel tightly, leaving an inch of headspace from the top. Pour the cooled brine over, covering the veggies completely. Use a weight of some kind to keep them submerged. Cover with an airlock lid or loose fitting lid and let ferment in a cool spot (out of direct sunlight) for 1-3 weeks. (Taste after 1 week for texture & flavor) Transfer to refrigerator to store for 6 months or more.