| Here's my quick and dirty recipe for many things including peppers, carrots and kale/collard/mustard greens: - 3 tablespoons salt to 4 cups non chlorinated water. (for greens I boil a handful of rice in water, discard the rice, add a teaspoon or so of sugar and use that water w/ same salt ratio). - Cut up the veggies and pack them in a jar. No thick pieces (like a whole carrot is too thick, a carrot stick like your mom may have given you as a child is fine). - Put a weight on top of the veggies to keep them submerged. A ziplock bag partially filled with water works or they sell special weights and spring loaded jar tops for this. - Don't seal the jar, gas will be produced. Cover it with a cloth if you like although usually the baggie weight is covered enough. - Leave it room temperature for about a week. 4-5 days is usually enough but longer produces a more sour taste. I've gone 2 weeks plus no problem. Put it in the fridge (drain some water if you like), keep it sealed (no air) and that is it. It's pretty simple at the end of the day. Some people weigh things and add 2% salt by weight of veggies/water and there are other methods, but what I listed is how I do it and it works. Key is to keep veggies submerged. |