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How to ferment ANY vegetable! 🥕
1. Make brine by dissolving 4 TBS salt in 1/2 gallon filtered water – I usually dissolve the salt in about 2 cups of water and then add that back to the rest to avoid pouring boiling water over the vegetables!
2. Cut or chop your vegetables and add to a jar
3. Cover with brine
4. Make sure vegetables stay covered with brine by adding a weight or a cabbage leaf
5. Put a loose lid or a fermenting lid on the jar
6. Set aside and allow to ferment for 2-10 days (length of time depends on your room temperature!)
Happy fermenting!!
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