Fermenting Vegetables I make a brine by dissolving 4 tablespoons of salt in a little filtered water. I then add it to a half gallon jar and top it off with filtered water. I want 4 tbs of water per half gallon, but I only heat a little because I don’t want it to be hot when I pour it over the veggies. For sauerkraut I massage 1 tbs of salt per head of cabbage into shredded cabbage. It produces it’s own brine. For the other veggies, I pour brine over them, so that they are fully submerged.
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