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Fermenting Vegetables by Joshua Weissman



  • 1 bag of peppers (Chopped)
  • 1 large carrot (Chopped)
  • 1 heads of cauliflower (Chopped)
  • 1 bag of snap peas (Chopped)
  • 1 tablespoons of coriander seeds
  • Water
  • Kosher Salt


  1. Pour the water and vegetables into a jar
  2. Pour out the water and weigh it in a bowl
  3. Add 2.5 percent of that weight in salt to the water, whisk in
  4. Pour brine back over vegetables
  5. Cover lightly with a lid (we can skip the cheesecloth actually because they don’t really need to breathe, just should make a note about pressurized containers and not tighten the lid down.)
  6. Enjoy with any dish you’d like!

Note: They store four to nine months in a refrigerator.

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