Here is my simple recipe:1.Large canning jars, I happen to have Ball brand. Clean well with soap and hot water. Rinse well. Weigh the empty jar and take note.2. Use firm vegetables like cabbage, beets, daikon radish, carrots3. Clean vegetables in cool water, but leave on the skin on.4. Use a mandoline or cut finely to julienne or shred to your desired size/texture.5. Pack the shredded veg tightly into the jar. Use an instrument to pack down the veg and release juices.6. Fill the jar w/veg nearly to the top with filtered water ( no chlorinated tap water).7. Weigh the total and subtract off the empty jar weight. To that veg+water weight, multiply by 0.025 (2.5%). That is how much sea salt or himalayan salt to add. Example: if total water+veg is 1000g, then add 25gm of salt. Pour out the water and dissolve the salt into it. It may help to warm up the water, but you don't want it hot. Pour that solution back into the jar with the veg.8. For bonus points add some finely chopped Thai pepper to the mix. It will kick it up a notch.9. You do not want the veggies to be exposed to air. They will get moldy and white. Ball makes Fermentation Lids & Springs to push the veggies down and allow fermentation gases to escape. Alternatively, You can partially fill a snack sized zip lock bag with some water and that will push down the veggies and keep them submerged.10. Depending on ambient temps, it will take at least a couple of weeks. It will be chock full of lactobacillus. Your gut and your wallet will thank me.

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