Getting Started

Now you see the benefits of eating fermented foods as well as the science behind it, we have come to the part when you can start making some yourself! What follows is the important information to be aware of before you get going. This chapter introduces the two main methods you will be using. The ‘dry-salt ferment’ means you do not add any water or brine and use only the water contained in the vegetables themselves. The second method is the ‘brine ferment’, which has salty water added to the vegetables.