Using Jars for Fermenting Vegetables

Fermentation transforms ordinary vegetables into probiotic‑rich superfoods. Glass jars are ideal vessels because they’re non‑reactive and easy to clean.

**Steps to Ferment:**
– **Prepare the brine:** Dissolve 2–3 tablespoons of sea salt per quart of water.
– **Prep vegetables:** Slice cabbage, carrots or cucumbers; massage cabbage with salt to release juices.
– **Pack the jar:** Layer vegetables tightly, leaving an inch of headspace; pour brine until everything is submerged.
– **Add weights:** Place a fermentation weight or a small jar inside to keep produce submerged.
– **Cover and wait:** Use a lid with an airlock or burp the jar daily to release gases. Store at room temperature for a week or longer.

As fermentation proceeds, flavors deepen and tanginess develops. Once you like the taste, refrigerate the jar. Our Le Parfait terrine jars are especially well‑suited to small‑batch ferments.