Lacto-Fermentation For Dummies - Lactic Acid Fermentation 101 - Lactobacillus bulgaricus

Lacto-fermentation is much easier than canning, and you still get all the gut-friendly benefits.

Lacto-fermentation, also called lactic acid fermentation, is a method by which vegetables, dairy, and even bread dough's are preserved through the process of fermentation using beneficial bacteria. Different foods require different types of bacteria: common types are Lactobacillus bulgaricus, streptococcus thermophiles, and Leuconostoc. Mostly, when it comes to LF vegetables, the bacteria used are lactobacillus.

It requires no special equipment and you don’t need to “can” the jars using a pressure canner or even by boiling. In fact, it was a common method of preservation in the times before modern canning methods came into play. Women would have crocks for fermented vegetables like garlic, beets, onion, pickles, or sauerkraut (or some of all of the above) in their cellars and a batch of sourdough bread sitting on their counters.
https://blog.paleohacks.com/ultimate-guide-lacto-fermented-foods/

INGREDIENTS
sliced or chopped vegetables (anything will do, I really like broccoli, radishes and carrots)
2 cups water
1 1/2 tablespoon sea salt
1 quart wide mouth mason jar
plastic lid (not necessary, but if you're going to do this often, the regular metal lids will corrode from the acid)
any spices or herbs you like (peppercorns, dill, basil, bay leaf, etc.)
1 small cabbage leaf
INSTRUCTIONS
Place vegetables and any spices/herbs you're using in the mason jar right up to the bottom of the neck, there should be about 1 inch of space to the top.
Stir the salt and water together until dissolved.
Pour the salt water over the vegetables until it reaches just below the top of the jar. There should be about 1/2 inch of room left.
Fold a small cabbage leaf and press it down on top of the vegetables so that it keeps the vegetables submerged in the salt water. This isn't necessary, but helps make sure the vegetables are submerged. Feel free to skip this step if you don't have cabbage on hand.
Close the lid on the jar tightly and place the jars out of direct sunlight in a relatively moderate temperature (68-75 degrees).
You will start to see some bubbling around day 2 or so. After day 2, over a sink (in case it leaks/drips), gently loosen the lids to let some of the gas escape once or twice a day.
The vegetables are ready anywhere from day 4-10. The longer they sit, the more tangy they'll be. Taste them starting on day 4 to figure out your preference. I like them best around day 5 or 6.
Once you decide they're the level of sourness you're looking for, place the the jar in the refrigerator where it will keep for a couple of months (not that they'll last that long!)
https://www.runningtothekitchen.com/how-to-ferment-vegetables/

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