Now ready to add kombucha or kefir, fill water to brim, and sea salt. Bay leaf or horseradish leaf adds extra tannins to help keep pickles crisp.
Cover with loose lid or cheesecloth and let ferment for a few days. There are various ways to do pickles. Experiment and see what works for you. The easiest way is to put in mason jars with fermenting lids and put in the fridge. They will be ready to eat in just a couple days.
Following Weston A. Price nutrient dense dietary Principles
Easy nutrient dense recipes anyone can make
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