digdirt2 - I plan on using 1 quart mason jars; do you pack the veggies in first, then pour the brine solution (salt + water)? or should you salt the veggies first, then pack them in the jar, then add water till everything is covered?

Also, lets say I want to start out by filing up Two one quart mason jars - approximately how many cups of vegetables vs salt vs water is required for this?

Thank you!

I simply chop of cabbage and veggies, place in large bowl and sprinkle in the canning salt until the desired flavor is achieved. All the while you should be kneading and mixing the veggies with your bare hands to break down the cell structure and work the salt in to release the water.

Once this step is completed you can pack the melange into jars or a crock. I happen to use 1/2 gallon mason jars.

The key is to pack so that the veggies are completely submerged in the liquid. Every so often you will need to vent the lid to release the gas created in the fermentation process.

"how many cups of vegetables vs salt vs water is required for this?"

Sorry but that is going at it kind of backwards. Can't tell you how many cups because that all depends on the vegetables and how small the pieces are, etc. You are letting the container determine how much vegetables you can use rather than using a big enough container to hold as many as you want to make. See what I mean? Got a gallon or 2 gallon jar?

Basically it is just like making sauerkraut or pickles in the link I gave you above.

If you are going to use quart jars, which aren't the best for fermenting given they are clear and small in size and hard to seal, then you cannot fill them full. No fermenting container can be full as you have to leave room for the fermentation process to swell, to expand and for the air to get out and for your weight to fit in. You have to leave at least 1/4 to 1/3 of the container empty. So take your quart jar and fill it with well packed down vegetables leaving 2-3" of it empty. That is the amount of your vegetables that can go in a quart.

Then dump them out into a big bowl. Mix 1 1/2 (1.5) T of canning salt (not table salt) in 1 quart of water. That is the minimum safe brine. Stir well until all the salt is dissolved. Let it sit for about 10 min. and then dump it on the bowl of vegetables and mix it in well. Use your hands and squeeze the vegetables with your fist as do you to get it well mixed.

Then pack your jar with fist fulls of vegetables packed down well until it is a little over 3/4 full. As you pack them in the liquid will begin to rise over them. When full enough pour some of the brine on top of them to just below the shoulder of the jar, lay in whatever you are going to use as a weight to keep them down (a cheesecloth bag of washed marbles or a quart zip lock bag partly filled with brine works well), and lay a lid on top the jar. Set the jar on a plate to catch any overflow and put where it is going to ferment. Since the jars are clear and you don't want it exposed to light it is best to cover it with a tea towel or something to block.

Dave

Okay - the half gallon wide mouth mason jar size looks better. I'll try those.

Can I use pink Himalayan salt?

Can you put cabbage leaves on the top of the veggies?

The quart zip lock bag partly filled with brine - you put the ziplock bag in the jar on top of the veggies? if the ziplock is in the jar and as the fermentation process proceeds, there is no room left in the jar for expansion? How does this work?

I understand you don't have to use a starter culture - it only speeds up the process. If I wanted to use the starter culture just the first time (to speed up the process while my non-culture starter fermenting products are working); Do you just follow instructions on the starter culture package? (does it involve sprinkling the powder into water and mixing it with the veggies? Should you still add salt)?

I can't help you with using starter cultures as I never use them myself. They are simply an added unnecessary cost. So I assume you would follow the label directions. I would assume it would also call for the salt as it is salt in the proper proportions that insures safe fermentation.

No I would not use pink salt.

Cabbage leaves do not provide any weight so why use them? You need something with weight to it.

The zip lock bag partially filled with brine acts as both a weight and a seal on the jar. It works fine, allows for expansion, and keeps air out of the jar. It is one of the most common weights used in fermentation.

Have you read through the links I posted above? The one on containers and weights covers this.

Safe food fermentation has a learning curve so homework on the basics is advised before attempting and it isn't a process one shouldn't just jump into or rush given the potentially hazardous results when done incorrectly.

Dave

I'm curious as to why you're opposed to using the pink Himalayan salt, Dave... just wonderin' :)

Primarily because of the crystal size - it measures very differently than standard grains and while I know the conversion rates for sea salt and kosher salt, I can't find it for the pink since it isn't uniform. Then there are the studies that show that it contains trace amounts of thallium, uranium, radium, etc. Not something I choose to incorporate. I don't know what, if any, effect the color might have on the appearance of the brine.

Dave

Ahhhhhhh, gotcha. Thanks, I was just curious

Thank you for all replies. Yes, I agree - I do not want to jump into this too quickly without doing all the proper research.

What about celtic sea salt?

Celtic sea salt comes in several forms, grinds, and some colors. So you'd have to be more specific. Recipes for fermentation are based on specific types of salt so unless that specific type is given in the instructions they are generally NOT considered interchangeable given the measurements can differ greatly. The vast majority of recipes call specifically for canning salt since it comes in a uniform grain size and contains no additives or stabilizers that can cause discolored or cloudy brine.

Morton provides us a conversion table for common forms and grinds but beyond that it is guess work.

http://www.mortonsalt.com/article/salt-conversion-chart/

Dave

I started off with the Perfect Pickler gadget when I saw it for sale at the farm and feed store. It fits on any wide mouth canning jar. I have seen similar products available which have plastic tubing that is partially filled with water to allow gases to escape but not let in new air. There is a recipe booklet that comes with it and there are recipes on their website. I think it is a good idea to experiment with small batches to see what you like and don't like. It might be something as simple as whether or not to add whole spices/herbs to your vegetables. I was surprised to really like a salsa starter mix of green bell and jalapeno peppers and use it for other things in addition to salsa.