Fermenting +Brining Veggies

 https://www.cordonbleu.edu/news/art-of-fermentation-one-trick-to-make-fermented-vegetables-great/en

Three common methods of preparing vegetable ferments include:

The dry salting method: Toss the vegetables with salt and allow the salt to draw liquid from the vegetables. For this, the typical amount of salt to be used would be approximately 1 tablespoon for every 680 grams of vegetables. The salt effectively stabilises the environment while the bacteria involved in the fermentation take hold. This technique is commonly used for sauerkraut.

The pre-brining method: Mix a brine by dissolving salt in water and then soaking the vegetables in the brine. This is followed by draining off the brine and then compressing the vegetables to encourage further liquid to escape the vegetables and cover the vegetables for the fermenting process. A stronger brine of 4 tablespoons of salt for 1 litre of water is effective for this method.

The brining method: Mix a brine of salt and water, then submerge the vegetables within that brine. This method is commonly used for making pickles and 1.5% – 5% brine is recommended. This technique is often used for fermenting vegetables that don’t lend themselves to being compressed and submerged in the brine, such as asparagus, green beans, whole jalapenos, for example.