it took me awhile to notice this thread.
we do fermented veggies, cabbage, broccoli, carrot, turnip, radish in different combinations.
we bought several 1/2 gallon mason jars to use for crocks.
veggies get shredded in our food processor then added to the jars in layers with a layer of salt in between each layer. tamp down as you go, until you get to the top.
the full jars go in a shallow pan to ferment. we put caps with holes in the middle for an air lock to go in on the jars. we make up a brine solution to keep the veggies covered if more liquid is required.
important, do not use chlorinated water for the brine solution.
after about a week, the air locks come off, and screw caps go on, and jars can go into the fridge.
fermented food is very healthy.
go to any pharmacy, and check out their probiotics.
check out the prices. some in the $20-30 range have 25-30 billion beneficial bacteria.
in a serving of fermented veggies, you have around a trillion beneficial bacteria.
once you have your supplies, it is a cheap, nutritious way to eat.
keith
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