Caroline has a full guide to fermenting vegetables with salt tables over on her website to help you with your salt percentages; and she has also published a book all about fermentation if you’re ...

It is typically around 2 to 3% of the total weight of the vegetables or about 1 to 1.5 tablespoons of salt per quart of water if you're making brine. When making brine for fermenting vegetables ...

Kimchi is a traditional Korean dish of fermented vegetables, mainly napa cabbage and radishes, flavored with chili pepper, ...

Miso is a common seasoning in Japanese cuisine. It’s made by fermenting soybeans with salt and koji, a type of fungus. It’s most often found in miso soup, a flavorful dish made of miso paste ...

When purchasing pickles, double check to make sure they’re actually fermented, not just pickled in vinegar. If you only see salt, spices, and vegetables on the ingredient list, then they’re ...