Easy Veg
Lacto-Ferment
Ingredients
32 oz mason jar w/ lid
30 oz water
1-2 bunch radish or other veg, washed, (if radish, quartered, greens trimmed off)
2.5 Tbsp sea salt
Many cloves garlic, whole
1 bunch dill
Instructions
Dissolve salt in water.
Place garlic and dill on bottom of empty mason jar, then add radishes.
Fill jar with brine. The veg needs to be submerged, so use a weight/clean rock to weigh down.
Cover with regular lid, or fermentation lid.
If regular lid, "burp" jar by slowly opening every 1-2 days to release pressure.
Store at room temp (60-70F) for days/weeks until desired ferment-y-ness is achieved. Then, tighten lidand transfer to fridge/cold storage. Ferments can last 4-18+ months.