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For preparation, I ensure the jars are clean and weigh the ingredients plus water to achieve approximately a 2-3% salt concentration. To prevent mold—I utilize a glass fermentation weight to keep the contents fully submerged beneath the protective layer of salty brine. Additionally, I employ an airlock system to allow fermentation gases to escape while keeping oxygen at bay, though a periodically 'burped' lid can also suffice to avoid gas build-up. The fermentation process unfolds at room temperature, where I regularly sample the batch to achieve the perfect balance of flavor and texture. Once satisfied, the ferments are stored in the refrigerator, where they can be savored for many months to come. I often use fresh grape leaves or bay leaves to ensure a satisfying crunch.

These are a few of my favorite fermenting tools:
Fermentation kit https://amzn.to/4kzy4jU
Glass fermentation weights https://amzn.to/3DoezKB

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