More Vegetable Fermentation: Wet-Brining versus Dry-Salting

These two methods of fermenting and preserving vegetables are simple and fun:

Wet-Brining: soaking vegetables in salt and water. This method works best with whole or cut hearty, raw peeled vegetables of all shapes and sizes (smaller shapes and cuts ferment more quickly). Dissolve 1 Tbsp kosher salt per 1 cup water to form a brine. Jar vegetables with spices and add brine to cover. Seal and store in a dark, 60-68 deg F area for 2-3 weeks, uncovering the jar every few days to release carbon dioxide. Eat, or refrigerate up to 1 year.

Dry-salting: rubbing vegetables with salt. This method works best with shredded cabbage or some julienned root vegetables. Massage 2 1/2 lb vegetables with 1 oz kosher salt. Jar with spices and let rest several hours. When liquid nears the top, weigh down vegetables to submerge. If needed, add brine made of 1 Tbsp kosher salt per 1 cup water. Seal and store in a dark, 60-68 deg F area, uncovering every few days to release carbon dioxide. Eat after 1-2 months, or refrigerate up to 1 year.

This guide can help you select a fermentation method as well as some spices to try to enhance the flavor of your vegetables.

Greens

Spices: Curry OR Plain

Preparation: Whole

Method: Wet-brining

Radishes

Spices: Chile, cilantro, and sesame

Preparation: Wedges, chunks, or thin slices

Method: Wet-brining

Cucumber

Spices: Chile, cilantro, and sesame OR Chile, garlic, and dill

Preparation: Whole, wedges, or chunks

Method: Wet-brining

Cauliflower

Spices: Chile, cilantro, and sesame OR Curry

Preparation: Wedges, chunks, or florets

Method: Wet-brining

Garlic

Spices: Plain

Preparation: Whole OR thin slices

Method: Wet-brining

Cabbage

Spices: Juniper and caraway

Preparation: Thin slices

Method: Dry-salting

Beets

Spices: Juniper and caraway OR Horseradish and parsley

Preparation: Whole, wedges, chunks, grated, or julienned

Method: Dry-salting

Carrots 

Spices: Chile, garlic, and dill OR Horseradish and parsley

Preparation: Whole, wedges, chunks OR grated or julienned

Method: Wet-brining (whole, wedges, or chunks) OR Dry-salting (grated or julienned)