Here I show you how easy it is to ferment in brine, what you need to do it and what you can watch out for.
The brine technique is a great introduction to the world of vegetable fermentation and lets you preserve vegetables for up to a year (and longer!).

What you'll need:
Conventional canning jars (with lids and rubber rings).
Salt (unrefined and without additives!), I always use rock salt or Himalayan salt.
Water (preferably filtered)
water/salt ratio: 24g salt to 1l water
possibly a cabbage masher
Vegetables of your choice
Possibly fresh or dried herbs, such as sage, parsley, peppermint, etc.
If you like: dates, figs, raisins, etc.
A kitchen scale

Leave covered in a quiet place at room temperature for 7-12 days. Then put the jars in the refrigerator.

!Attention!
During fermentation, acid is gradually produced. Therefore, DO NOT put the fermenting food in contact with copper, cast iron, aluminum and the like. So also better to use wooden spoons.

Filming, editing, artwork & words - Tanisha www.tanishasplanet.com
Music - Epidemic Sound

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