found a great recipe from creative Jewish mom that doesn’t use any culture, only salt. I make sauerkraut with only salt but this one can be used with any veggies !
cut peeled sliced veggies
3 T salt (sea, pickling, kosher) per quart of water (can use less for sauerkraut)
1 clove garlic
2 bay leaves
1/2 tsp. coriander seeds
1/2 tsp. black peppercorns
1/2 c. fresh dill (optional)
Fill jar by layering spices & cut pieces of veggies. Pack down as much as possible.
Use a measuring cup to fill jar with water leaving at least 1 inch of jar that isn’t filled.
Cover tightly & let stand at room temp. After a day or 2 or 3 once a day open the jar to release gasses. Mold or scum can be skimmed off. Brownish water is normal.
When they taste like you want (5 days to a week & a half) put in frig. they will continue to ferment but slower. They will last at least a month or longer.
I have carrots, broccoli and cabbage in my jars.
and snow 🙂