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Here I will show you how easy it is to ferment in brine, what you need for it and what you should pay attention to. The brine technique is a great introduction to the world of vegetable fermentation and lets you preserve vegetables for up to a year (and longer!). What you need: conventional preserving jars (with lids and rubber rings) Salt (unrefined and without additives!), I always use primary rock or Himalayan salt Water (preferably filtered) Water/salt ratio: 24g salt to 1l water Possibly a herb masher Vegetables of your choice Possibly fresh or dried herbs such as sage, parsley, peppermint, etc. If you like: dates, figs, raisins, etc. A kitchen scale Cover and leave in a quiet place at room temperature for 7-12 days. Then put the jars in the fridge. !Caution! Fermentation gradually produces acid. Therefore, DO NOT allow the fermented product to come into contact with copper, cast iron, aluminum or similar. It is also better to use wooden spoons. Filming, editing, artwork & words - Tanisha www.tanishasblogplanet.com