Make Brine
15 minMix 2-3% salt brine by weight or dry salt vegetables directly.
Field context
This workflow is part of 1 niche field
Learn ferment first lacto jar from scratch with a clear step-by-step workflow, recommended tools, safety guidelines, and expert tips.
Mix 2-3% salt brine by weight or dry salt vegetables directly.
Pack vegetables submerged with weight keeping below brine.
Ferment at 65-72°F tasting daily after day 3.
Refrigerate when sour enough — slows fermentation.
Best practices for first lacto ferment jar.
Floaters mold — weight everything under brine.
Fuzzy mold discard; flat kahm skim ok.
Stop immediately if safety conditions change or equipment fails.