An Introduction to Fermenting Vegetables
This page is in process but I will update with vegetables and appropriate percentages.
One very simple way to ferment vegetables is to add 1-3 Tablespoons salt per liter/quart of water. Err on the side of caution with more salt, and adjust to your own taste. On average I use 1-2 Tablespoons per liter.
How to calculate salt by percentage.
Weigh your jar and take note of that number. I operate in grams because I find it a bit easier.
Add all your ingredients into the jar and press down until the liquid covers the veg (add non-chlorinated water or other fermenting liquid if needed) and weigh again.
Subtract the original weight of the jar. Note the result.
Divide the result by 100 and then multiply the brine salt percentage (for example if we use 3% for salt needed, so you will multiply by 3) Add that amount in grams to the vegetables and liquid.
If appropriate, cover with a healthy oil (organic extra virgin olive oil, organic avocado oil, organic cold pressed coconut oil) to keep bacteria out.
Press down with a sanitized fermenting weight if needed.
Cover and leave to ferment for an appropriate number of days. Some ferments only take 2-3 days, some take up to a month. I tend to let mine go for 1-2 weeks but in the beginning my taste buds could only really handle a 2-4 day ferment.