Pack the vegetables into the jar making sure that they are 1″ below the top.
Add in the salt and any additional flavours that you’re using. Then cover with the filtered water.
Allow to ferment somewhere cool (around 18C is best). After 2-3 days the vegetables will have developed a nice flavour, while still remaining crisp.
Store in the refrigerator and enjoy!
I usually use a fidofor my snacking vegetables. You could also use a mason jar with an airlock or pickle-nipple lid. Or if you want to go low tech, just use a mason jar with a weight to keep the vegetables below the brine. See fermentation basics for more info.
I recommend using: carrots, beets, radishes, kohlrabi, green beans, sweet peas and cauliflower. Though cauliflower will become a bit smelly, so it isn’t the best for school lunches.
Flavour additions: you can add herbs or spices to your fermenting vegetables. In general you want 1 tsp of a spice or 1 tbsp of a herb per jar. My favourite flavours are garlic & dill for a traditional pickle flavour, or garlic & ginger for something tangier.