⚠️ Use pure salt with no anti-caking agents or iodine (sea salt, pickling salt or kosher salt). For a submerged-brine ferment, weigh both the vegetables and the water you pour over them.

A calculator, not a tested recipe: follow tested proportions and never cut back on the salt (US National Center for Home Food Preservation). If a ferment shows signs of spoilage, do not eat it.

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