This wet-brining technique promotes the development of lactobacillus, a bacteria that works to break down sugars into lactic acid, a natural preservative. Over time the vegetables will soften as if being gently cooked and take on a tangy, sour taste. It works best with hearty, durable vegetables (like the carrots and winter squash in the recipes that follow), and less so with fruits or more delicate vegetables. Every few days, check jars for mold and discard if needed.
What You Will Need
- Glass Jar
- Wooden Spoon
- Vegetables of your choice
- 1 tbsp. kosher salt per cup of water