This very basic recipe will teach you how to pickle organic vegetables through fermentation. Once you learn how to pickle this way, you can customize the recipe in any way you choose, changing spices and organic vegetables.
Makes 1 quart:
2 tablespoons fine sea salt, kosher salt or pickling salt
1 pinch of black tea leaves
3 cups seasonal vegetables, chopped to fit the glass jar
1 quart (4 cups) water
1-quart mason jar (or several smaller jars)
Directions: Chop the organic vegetables into sticks or bite-sized pieces. Dissolve the salt in the water.
In the bottom of the mason jar(s), sprinkle the black tea leaves. Add the chopped organic vegetables, leaving at least 2 inches between the organic vegetables and the lid of the jar(s). Pour the brine over the vegetables so that the vegetables are 1 inch below the top of the brine. Use a small tea plate or a piece of organic root vegetable to fit in the jar and weigh down the organic vegetables to ensure that they are always submerged. Tighten the lid and place the jar in a stable environment between 65-85 degrees Fahrenheit that does not receive direct sunlight.