>>2309553>>2310240>thats because those require a lot of time and experience to do right--- How to ferment almost any vegetable today, and have it work first time ---
For the past week I have been eating sauerkraut I made with this method which has been fermenting for about 3 weeks now.
The goal is to make a 2.5% salt water solution, which includes the weight of the veg you intend to ferment.
1.chop your veg
2.weigh the empty jar you will be using (zero your scale on it or take note and subtract the weight later)
3.put veg in jar and cover with water (note: veg must be under water or it may not ferment, it will just go off, more on that later)
4.weigh combined veg and water, in your jar. subtract the weight of the jar if you have no already zeroed your scale on it. figure out what 2.5% of that is (e.g. if combined veg and water is 1234g, 2.5% = 30.85g of salt) I am not very accurate in this regard, I sometimes go over by atleast another 0.5% of total weight, still works. anything between 2 and 3% salt will work ok.
5.pour out the water from your veg into a jug or something, half is usually enough, add the amount of salt you just calculated to the water and stir untill it is dissolved.
6.pour your salt water back into the jar and squish everything down to remove air bubles.
7. the fermentation process has begun. it will be ready in 2 weeks.
8. you need to keep your veg under the water, or it will go mouldy and rotten. i use a plastic mesh disc i got out of a large jar of pickles, but people also use a glass weight, a smooth sterilized stone would do in a pinch. you could make a plastic mesh disc from some old basket or lid or something with holes in that you can cut up, can't comment on metal, wood and fabric as i have never used them but i can guess they would ruin your ferment.
9.your fermentation will create gas, you will need to vent this from the jar; search: beer making airlock. or open the jar every day to let the gas out. do this or your jar will explode.
