Two Basic Preparations

• Dry-Salting. Finely chop or grate vegetables. Layer with salt. Press or squeeze until moist. Pack into fermenting vessel, with all ingredients covered by liquid, using a weight if necessary. Three tablespoons of salt per 5 pounds of vegetables is sufficient, but you may use more, less, or no salt. Experiment.
• Brining. Pack whole, chopped, or grated vegetables into a fermenting vessel. Completely cover everything with brine. A solution of 2 tablespoons of salt per quart is sufficient, but you may use more, less, or no salt. Experiment.

Fermentation

• Taste the ferment early and often; flavors and textures change over time, and the types of lactic acid bacteria that are active fluctuate.
• Release pressure regularly, if using closed container.
• When the pickles taste good to you, move to a cool place, such as a refrigerator or basement, to slow fermentation. When stored warm vegetables will break down over time; eat before then, unless you prefer aged, mushy pickles. They can stay crisp for years when kept cool.

Notes

• Vessels. Acids corrode metal, so use sterilized, non-metallic containers such as glass, ceramic, or food-grade plastic. Top with a lid, a cloth, or an airlock apparatus.
• Water. Chlorine-treated water can kill microbes. Filter, boil and cool, or let off-gas before using.
• Salt. Creates an environment that lets lactic acid bacteria thrive, but not others. Add more salt to slow fermentation, less to speed it up.
• Lactic Acid Bacteria. These are naturally present on and in vegetables. If nervous, add a splash of whey to start the pickles.

(Originally posted on the Laughing Duck Permaculture blog in 2014; handed out as fliers at events and our farmer's market booth.)