**Real salt – heaping teaspoon / quart
Instructions: Sterilized jars and lids; add seasonings & veggies; Real Salt; fill with water; tighten lid; shake to mix; place in ventilated place out of direct sunlight on a ceramic dish; jar lids will get tight and leak a bit; this is good-means that it is fermenting; check after 5-7 days; open over sink as it will fizz over; if not done to your preference top off with water and retighten lid; check again daily; when completed to your preference move to refrigerator.
Experiment with seasonings and combinations – – ENJOY!!!!
We enjoyed these fermented veggies at the Fermentation Festival Chili Dilly Green Beans Real Salt Red Pepper Flakes Fresh Dill Dill Seed Garlic Bay leaf Black Peppercorn Green Beans Cherry Garcia Real Salt Jalapeño Turmeric Bay leaf Rosemary Garlic Yellow Cherry tomato –no quite ripe -very firm Dill Cuke Real Salt Dill Seed Dill Fresh Celery Seed Garlic Jalapeño Black Peppercorn Marjoram Fennel Seed Cucumber – Pickling Spicy Cuke Real Salt Bay leaf Jalapeño Peppercorn – mix Garlic Red Pepper Flakes Cucumber -pickling Jale Beans Real Salt Bay leaf Garlic Ginger Peppercorn Jalapeño Green Beans Beetabega Real Salt Garlic Ginger Black Peppercorn Beets – unpeeled/diced Kohlrabi Real Salt Garlic Jalapeño Bay leaf Chili Powder Black Peppercorn Ginger Kohlrabi – peeled & diced Spicy Kohlrabi Real Salt Jalapeño Smoked Paprika Red Pepper Flakes Black Peppercorn Bay leaf Kohlrabi – peeled & diced Garlic – (takes a bit longer to ferment) Real Salt Red Pepper Flakes Black Peppercorn Bay leaf Garlic – peeled & whole