Fermentation is healthy and delicious. Do you want to get started yourself? That is possible, because fermenting vegetables or fruit yourself is not difficult.
All you need is salt, water, vegetables or fruit, sterile jars and oil. Get started.
1. Finely chop the vegetables and sprinkle with salt. Use unrefined salt (such as Celtic sea salt), which contains more minerals than regular salt.
2. Place the vegetables in a clean, airtight sealable glass jar. For example, you can run empty jam jars in the dishwasher or boil them out. Or use a real preserving jar.
3. Vegetables such as pickles, tomatoes, carrots, zucchini and cabbage release their own juice. After a few hours they are already under their own water. With other vegetables (cauliflower, beets) you need to add some water and salt until the vegetable is completely submerged. The latter is essential for a good result. If the vegetables float, weigh them down with a plastic bag with water or a board until they are covered. Shake out the air bubbles.
4. Pour a layer of oil (deodorized coconut oil or olive oil) over it to seal the whole thing airtight. This way you prevent the vegetables from coming into contact with oxygen and molding.
5. Leave the jar at room temperature for one to three days. Then move it to the refrigerator or other cool place. It will be ready after three to ten days. Taste with a clean spoon. If the vegetables taste sour, they are ready to use.
6. Fermented vegetables can be kept for months if you keep them refrigerated. You can smell it when they are spoiled.
