Vegetables for mixed veg component
- Bell Pepper — 3.00% default · 7.0 d at 68 °F · pH 3.80
- Leek — 3.00% default · 10.0 d at 68 °F · pH 3.60
- Parsnip — 3.00% default · 14.0 d at 68 °F · pH 3.80
- Swiss Chard — 2.50% default · 10.0 d at 68 °F · pH 3.50
Last verified 2026-09-11. See all fermentation styles or every vegetable.
The kit for mixed veg component
A short, honest kit for lacto-fermentation. The scale is the one that matters most — everything here is by weight.
- Digital kitchen scale (0.1 g)Salt % is by weight, not volume — a 0.1 g scale is what makes the math above accurate.View on Amazon →
- Glass fermentation weightsKeep vegetables submerged under the brine line so they ferment safely without mould.View on Amazon →
- Airlock fermentation lidsLet CO₂ escape while keeping oxygen out — wide-mouth lids that fit standard jars.View on Amazon →
- Wide-mouth mason jarsThe workhorse vessel for kraut, kimchi and brine pickles — 1 qt and ½ gal sizes.View on Amazon →
- Pickling / fine sea saltPure salt with no iodine or anti-caking agents, which can cloud brine and inhibit fermentation.View on Amazon →
- Stoneware fermentation crockFor scaling past the jar — a water-sealed crock for 5 L+ batches with built-in weights.View on Amazon →
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New to fermenting? See the complete kit, in order →