The Dry-Salt Ferment

Appears in



By Asa Simonsson

Published 2019

  • About
This method is used when making normal sauerkraut and most other ferments. It is the most common way to ferment vegetables and is my preferred technique. The ferments come out fresh and crisp in texture and it is the easiest method to succeed with. This type of fermenting suits vegetables that are cut fairly small, grated, thinly sliced or julienned.

1 Preparing the vegetables. Wash them and remove outer damaged or dirty leaves. Don’t throw anything away yet, just set it aside as you might find a use for it later as a weight. Root vegetables can be washed or peeled depending on how dirty they are. If they are non-organic, I would always peel them. I usually keep the core or stalk of the cabbage to use later as a weight to push the vegetables down with.