Lacto-fermented vegetables were one of the first cultured foods I dabbled in. It seemed intimidating at first, that I could put some fresh vegetables in a jar, cover them with a brine (or just add salt), and once fermented they would keep for months.
It seemed too good to be true, frankly. But then we made delicious, crunchy, preserved pickles without a boiling water bath canner on a 90 degree day and I was sold.
Lacto-fermented vegetables are the oldest version of preserved vegetables, right alongside dehydrated vegetables. They can be made so simply with just vegetables and salt, or you can jazz them up with various flavors and spices. The science involved in this process will preserve your vegetables, but the art of it is so simple that you’ll be making them over and over again.