Below is an introduction to basic lacto-fermentation. I like to use a quart-size mason jar except for sauerkraut and Chinese cabbage. Select a non-leafy vegetable (preferably seasonal), such as turnip, carrot, celery, radish, garlic, eggplant, etc.…… Basic options: -Fill 2/3 of a jar with vegetables, and add 1 ½ teaspoons of sea salt -Fill 2/3… Read more