How to Ferment Anything
Fermented & Pickled
What You’ll Need:
🥕🍇 any fresh vegetable or firm fruit
🧂 non-iodized salt (sea salt, kosher salt, or pickling salt)
💦 clean, chlorine-free water (if needed)
Equipment
⚖️ digital kitchen scale (grams preferred)
🥣 large mixing bowl
🫙 fermentation jar or crock
💎 fermentation weight or clean stone
⚪️ lid (airlock lid preferred, but not required)
🧻 clean towel or tray (to catch overflow)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
What You're Doing
Salt creates a safe brine that prevents bad bacteria and helps good bacteria turn your vegetables sour and delicious.
Salt Strength Guide:
- 2–2.5% salt = Mild, faster ferment
- 3–5% salt = Stronger, slower, crunchier (best for warm weather)
1. Prep Your Vegetables
- Wash thoroughly (no soap)
- Remove any damaged spots
- Cut as desired:
- Shred for sauerkraut
- Slice for quick ferments
- Keep whole for pickles
2. Weigh Everything
- Place empty bowl on scale and zero it out
- Add all vegetables
- Add any water you're using
- Write down the total weight
Example: 900g vegetables + 300g water = 1,200g total
3. Calculate Your Salt
Multiply total weight by your chosen percentage:
- 2% salt: 1,200 g × 0.02 = 24 g salt
- 3% salt: 1,200 g × 0.03 = 36 g salt ← recommended
- 5% salt: 1,200 g × 0.05 = 60 g salt
4. Mix in the Salt
- Sprinkle measured salt over vegetables
- Mix thoroughly with clean hands
For shredded vegetables: Massage 2–5 minutes until liquid releases
For whole vegetables: Dissolve salt in the water to make brine
5. Pack Your Jar
- Transfer everything into jar
- Press down firmly to remove air bubbles
- Make sure vegetables are completely covered in liquid
- Leave 1 inch of space at the top
6. Keep It Submerged
- Place a weight on top to hold vegetables under brine
- Cover with airlock lid (best) or regular lid loosened slightly
7. Ferment & Wait
- Keep at room temperature (65–72°F)
- Away from direct sunlight
Timeline:
- Days 1–3: Bubbles appear
- Days 5–7: Taste it! Should be tangy
- Weeks 2–4: Gets more sour
Taste after 5–7 days and keep going until you like the flavor.
8. Refrigerate
When it tastes right:
- Remove weight
- Seal jar tightly
- Store in fridge (lasts for months)
Safety Check
✅ Good Signs
- Vegetables stay under brine
- Sour, clean smell
- Cloudy brine is normal
- White film on top (kahm yeast) is harmless—just skim it off
❌ Bad Signs - Throw It Out
- Fuzzy or colorful mold
- Rotten smell
- Slimy texture
Quick Reference
Simple Formula:
- Weigh vegetables + water
- Multiply by 0.03 (for 3% salt)
- Add that amount of salt
- Submerge and ferment 5–14 days
- Refrigerate when tasty
First time? Start with shredded cabbage at 2.5% salt for easy sauerkraut!
Notes, Tips, Storage, & Swaps
How to Ferment Anything
Ingredients:
🥕🍇 any fresh vegetable or firm fruit
🧂 non-iodized salt (sea salt, kosher salt, or pickling salt)
💦 clean, chlorine-free water (if needed)
Equipment
⚖️ digital kitchen scale (grams preferred)
🥣 large mixing bowl
🫙 fermentation jar or crock
💎 fermentation weight or clean stone
⚪️ lid (airlock lid preferred, but not required)
🧻 clean towel or tray (to catch overflow)
Features:
Instructions:
What You're Doing
Salt creates a safe brine that prevents bad bacteria and helps good bacteria turn your vegetables sour and delicious.
Salt Strength Guide:
- 2–2.5% salt = Mild, faster ferment
- 3–5% salt = Stronger, slower, crunchier (best for warm weather)
1. Prep Your Vegetables
- Wash thoroughly (no soap)
- Remove any damaged spots
- Cut as desired:
- Shred for sauerkraut
- Slice for quick ferments
- Keep whole for pickles
2. Weigh Everything
- Place empty bowl on scale and zero it out
- Add all vegetables
- Add any water you're using
- Write down the total weight
Example: 900g vegetables + 300g water = 1,200g total
3. Calculate Your Salt
Multiply total weight by your chosen percentage:
- 2% salt: 1,200 g × 0.02 = 24 g salt
- 3% salt: 1,200 g × 0.03 = 36 g salt ← recommended
- 5% salt: 1,200 g × 0.05 = 60 g salt
4. Mix in the Salt
- Sprinkle measured salt over vegetables
- Mix thoroughly with clean hands
For shredded vegetables: Massage 2–5 minutes until liquid releases
For whole vegetables: Dissolve salt in the water to make brine
5. Pack Your Jar
- Transfer everything into jar
- Press down firmly to remove air bubbles
- Make sure vegetables are completely covered in liquid
- Leave 1 inch of space at the top
6. Keep It Submerged
- Place a weight on top to hold vegetables under brine
- Cover with airlock lid (best) or regular lid loosened slightly
7. Ferment & Wait
- Keep at room temperature (65–72°F)
- Away from direct sunlight
Timeline:
- Days 1–3: Bubbles appear
- Days 5–7: Taste it! Should be tangy
- Weeks 2–4: Gets more sour
Taste after 5–7 days and keep going until you like the flavor.
8. Refrigerate
When it tastes right:
- Remove weight
- Seal jar tightly
- Store in fridge (lasts for months)
Safety Check
✅ Good Signs
- Vegetables stay under brine
- Sour, clean smell
- Cloudy brine is normal
- White film on top (kahm yeast) is harmless—just skim it off
❌ Bad Signs - Throw It Out
- Fuzzy or colorful mold
- Rotten smell
- Slimy texture
Quick Reference
Simple Formula:
- Weigh vegetables + water
- Multiply by 0.03 (for 3% salt)
- Add that amount of salt
- Submerge and ferment 5–14 days
- Refrigerate when tasty
First time? Start with shredded cabbage at 2.5% salt for easy sauerkraut!
