We’re loving this handy post from Saveur.
There’s a reason chef Cortney Burns of “A Living Larder” has a basement filled wall to wall with jars. The art of fermenting vegetables is as simple as soaking them in salt and water, or—another technique she loves—rubbing them in salt so they form a natural brine. Spices, herbs, and other aromatics can take fermented vegetables to the next level. Here, a guide to fitting the produce to the brining method, and some flavor combinations to try.
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