Usually creates enough for a 900ml jar.

Remember to sterilise the jar.

  1. Add a jar to a scale and zero out, add vegetables to the jar and fill up with water. Record the weight in grams.
  • Vegetable
  • Water
  1. Multiply the weight by 0.02 (or 0.03 if the vegetable is prone to developing mould), this is the amount of salt you need (in grams).
  2. Remove the water into a bowl, combine with salt, and add back to the jar.
  • Salt
  1. Leave at room temperature for 3 days to 2 weeks depending on taste.