There are two salting methods for fermenting vegetables: dry salting and liquid brine. The dry salting method uses salt and pounding to draw water out of the vegetable to create brine: no water is added from any external sources. The brine method requires creating a brine with external water and mixing it with salt. The brine is then poured over whole or large chunks of vegetables (like carrots) and left to ferment.
The brine method is really popular for beginner fermenters because it’s very easy and doesn’t require much prep. The biggest question is always “how much salt do I use?” Watch the video below with fermentation expert and author, Sandor Katz, to learn more about making brine and the salt-water ratio he recommends.
Looking for recipes to ferment whole vegetables? Click here to see.