Rinse the vegetables
Peel if needed. Some vegetables with rough skin need to be peeled, such as beets.
Cut if needed. Use the chart as a guide if you’re not sure.
Prepare and have ready to use flavoring ingredients such garlic, dill and/or dill flowers, bay leaves, seeds and any other spices you want to try.
Prepare the brine. In a separate bowl (not the crock) combine water and salt in a ratio of 1 cup water:1tsp salt. I suggest using either sea salt or Kosher salt. Exotic salts may alter the fermentation process. The brine should taste salty but not so salty that you can taste it without discomfort. Add ½-1 tsp of sugar for a hint of sweetness.
Place a layer of your vegetable into the crock. Refer to the chart above for layering suggestions as this process varies depending on how the vegetable is cut.
Add your chosen herbs and spices on top of this first layer.
Add a second layer of vegetables and herbs and spices in turn. Compact the layers as you go. You can add as many layers as you want, as long as you have enough brine to fully cover the layers and have room for the weights.
Pour the prepared brine into the crock to completely cover the vegetables.
Press the weights on top of the vegetables and make sure your brine covers the weights.
Put the crock lid on and add water in the trough of the rim. Wait a week or more to open the crock and taste. I usually ferment for at least a week, but if you feel like having a very raw tangy vegetable, you can open and taste after just a few days. As always make sure to add water in the trough since it evaporates over time.
For best results, resist the urge to be curious and peek into the crock. Instead, try to leave the lid on to maintain a zero-oxygen environment. Once oxygen is introduced, it could potentially affect the fermentation process.