The veggies need to be submersed in a sea salt brine using filtered water, or other non-chlorinated waters. I like it a bit salty, so there's some leeway with the salt levels depending on the vegetable, but I've been using 1 tablespoon to each cup of water. This creates an environment for your preferred bacteria to grow and keeps molds off the food. Try to pack your desired vegetable into the jar and get the bubbles out.
|Carrots, Ginger and Scapes|
|Beets, quartered and sliced|
|At almost 6 days|
How does fermenting food fit into a farm blog? Besides preserving the harvest (for quite a while, might I add), bacteria and fungi are important to the soil. I've been building on the knowledge that went into my Worm Poo Tea blog post and experimenting with feeding the leftover lactic acid liquid from my ferments into the "tea", bringing more life to it and so far it seems to be working quite well for my balcony plants. This brew can be diluted way down (100:1, 500:1, 1000:1, etc.) and sprayed on to the soil to work it's magic.