Wash the vegetables of any dirt, or residue. You don't need to use soap, or a cleaner. The natural
Lacto Bacillus bacteria that we want to help in the fermentation is on the skin of the vegetables.
I used a nice glass bowl, to ferment the vegetables in.
Heat a cup of water to dissolve the salt in. Mix in 2 tablespoons of salt and dissolve.
Then mix it in with a bowl of 3 cups water and if you want to cool it down fast add some ice cubes
and then fish them out with a slotted spoon when it is room temp.
Cut the vegetables into bite size pieces. The shape or size doesn't matter a lot.
Your the chopper, you decide.
Add some garlic cloves of you like.I added 6 to this batch.
Add some fresh chopped dill weed, and even better are dill flowers if you have them, like I lucked out and did here.
If not dried dill weed or crushed dill seeds work in
a pinch.
Put the vegetables in the brine.
It is important to keep the vegetables submerged in the brine, or they will pick up strange mold.
you can put a plate on top of the glass bowl and put a weight on it like here. I just leep them on the counter,
even at night they will be fine.
Check them each day. to see if how they are progressing. I taste them after about 3 days to see how the natural
vinegar's are developing.
I also check for any white mold.
If there is any white mold I just rinse out the vegetables with it
and skim off the top layer and dispose.
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