Clean your vegetables.
Weigh your vegetables, then multiply that number by the percentage of brine you want to make (1.5-5%)
Place veggies in jar.
Add salt.
Fill your jar with filtered water and shake gently to agitate the salt to start dissolving.
Place weight on vegetables, to keep them under the brine. (I use this.)
Place fermentation lid on jar. (I use this.)
Let sit for at least 3 days, at room temperature.
Taste daily. When it tastes the way you want, remove weight (or spring) and fermentation lid, add a high-gauge stainless steel lid that won't corrode from the brine, and place in fridge.
