How to Ferment Anything

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:

1. Weigh vegetables + water
2. Multiply by 0.03 (for 3% salt)
3. Add that amount of salt
4. Submerge and ferment 5–14 days
5. Refrigerate when tasty

First time? Start with shredded cabbage at 2.5% salt for easy sauerkraut!

Notes:

• Use a digital scale for accurate salt ratios — the percentage method works for any amount of vegetables.
• 2–2.5% salt: mild, faster ferment. 3–5% salt: stronger, slower, crunchier — best in warm weather.
• Cloudy brine is completely normal and a sign of healthy fermentation.
• White film on top (kahm yeast) is harmless — skim it off. Fuzzy, colored mold means discard.

Notes on When It's Ready:

• Vegetables should be submerged, smell tangy and clean, and taste pleasantly sour.
• Taste from day 5–7 and continue until you like the flavor.

Storage:

• Once refrigerated, fermented vegetables keep for several months. The salt acts as a preservative.

Tips:

• First time? Start with shredded cabbage at 2.5% salt for easy sauerkraut.
• Use filtered or boiled and cooled water — chlorine in tap water can slow fermentation.