At first, I was intimidated to make fermented vegetables but I discovered that fermenting all vegetables is as simple and fun as sauerkraut.
Fill a clean, wide-mouth jar with the chopped vegetables, leaving at least 1½ inches of headspace.
Add any seasonings you like.
In a one-quart liquid measuring cup, mix together 4 cups of water with 2 Tbsp sea salt, until the salt has dissolved.
Pour the brine over the vegetables in your jar, leaving one inch of headspace.
Place a smaller clean jar (or other weight) inside the first jar to keep the vegetables submerged below the brine.
Cover the jars with something breathable. (I like to use a paper coffee filter with a rubber band to hold it in place. Several layers of cheesecloth or a tea towel would also work well. If you choose to use a tight-fitting lid, you will need to open the jar every day to let some of the gasses escape. If you have a lid with an air-lock, that works too.)
Leave your vegetables to ferment on the counter for 2-3 days. (The ideal fermenting temperature is 70-75°F.) Check them daily to be sure all the vegetables are staying below the brine. By 2-3 days, you should start to see some tiny bubbles forming at the top of the brine.
Start tasting your vegetables after 2-3 days. Once they reach a flavor that is to your liking, you can remove the weight, cover the jar tightly, and place the fermented vegetables in the refrigerator. They are ready to enjoy!
I designed this recipe to be more of a guideline rather than a set recipe. Use whatever vegetables and whatever seasonings you like, and as long as you follow the fermenting steps you'll have tasty, probiotic-rich snacks at your fingertips.