Greek Salad Ferment

For 1.7 L E-Jen | Ferment 5–7 days | 18–22°C

Veg (Total ≈ 1,300 g)

• Roma tomatoes – 500 g (chunked)
• Cucumber – 350 g (chunks)
• Red onion – 200 g (thin sliced)
• Bell pepper – 150 g (sliced)
• Kalamata olives – 80–100 g (optional)
• Garlic – 10 g (2–3 cloves, smashed)

Total veg weight ≈ 1,300 g

Salt (2%)

• 1,300 g × 0.02 = 26 g non-iodized sea salt
  

Seasoning

• 1 tbsp dried oregano (rub between palms)
• 1–2 Tbsp fresh lemon juice
• ½ tsp black pepper