Lacto-Fermented Vegetables 1 quart jar 3-4 cups cut vegetables or enough to fill a quart jar (cauliflower, carrots, green beans, etc.) 3 garlic cloves peeled and slightly crushed 1⁄2-1 teaspoon red ...

Making a Raw Pack To make a raw pack, fill the jars firmly with unheated sauerkraut and cover with juices. Process raw-packed pints for 20 minutes and quarts for 25 minutes in a boiling water bath.

To a sterilized 1-quart glass jar, add half of the tomato mixture and the cherry ­tomatoes. Top with as much of the remaining tomato mixture as will fit in the jar, then use a spoon to gently ...

Brent Hofacker Rich Shih, the ferment and koji authority behind the OurCookQuest blog, is a mechanical engineer by day and a ferment overlord by night. Between jars of lacto-ferments sits his ...