4 cups of fresh, peeled vegetables, diced into chunks roughly the same size (for even fermentation). We like radishes, asparagus, peppers, broccoli, beets, and green beans, but use whatever you have
4 cups of filtered water
2 Tbsp sea salt
Seasonings: finely chopped garlic, dill, red chili flakes, basil, oregano, turmeric, fresh ginger peeled and grated, caraway seeds, dried juniper berries, fennel—whatever you have on hand
Fill a wide-mouth jar with cut vegetables, leaving about an inch of room at the top.
Add the seasonings of your choice
In a separate bowl, mix the water and salt until the salt has completely dissolved.
Pour the water-and-salt mixture (brine) into the mason jar, covering the vegetables.
Place a fermentation weight (or a dish or smaller jar) within the jar of vegetables, to weigh everything down and keep it submerged.
Cover the jars with something breathable, like a coffee filter and a rubber band, or several layers of cheesecloth.
Leave your vegetables to ferment for two to three days, ideally in a space that is 70-75 degrees F. Check daily to make sure that the vegetables are below the brine.
By day two or three, taste-test one vegetable. Once the flavor is to your liking, place an air-tight seal on the jar, remove the weight, and place the jar in the fridge. Use it as a topping on salads, sandwiches, grain bowls, pasta, or enjoy straight from the jar.