Salt brine ferment/pickle something - PEP BB food.sand.salt

Today I made sauerkraut according to a recipe from Clean Food Living.
The ingredients I used were green cabbage, carrots, ginger, carraway seeds, salt, and about a Tbs of leftover brine from some kimchi.

I've made this many times before; it is delicious, as is her recipe using red cabbage and fennel. She is the best fermentation teacher on the internet as far as I know 👍👍

Going for BB #1!!
Does fermenting garlic count?

I used whole cloves of organic garlic, peeled.
Salt brine 1 cup water 2 tbsp sea salt
Ended up being 2 cups water total in each quart jar

Placed garlic, added water then salt. Laid the glass weight on top to keep it all underneath and covered. Topped off with a self burping lid thingy mabob.
Set her aside in a cool dark place to do her thing for 30 days. Changesd the rubber number thingy so id know what day in January itll be done.

And there it be.

Here I fermented some lemons to use for extra hydration as well as for making tummy foods like my favorite salad dressings. It's a simple recipe that involves slicing lemons, adding a generous pinch of salt to each and then smashing them down to make a brine of themselves. After that I added a glass weight and a pickle pipe to ferment.

I made sauerkraut by slicing up a cabbage and adding 2 tablespoons of salt per pound.  Mixed and squeezed it together then let it sit. After 10 minutes I packed it tightly into a quart jar to let it ferment.  


To complete this BB the minimum requirements are:
   - make at least one quart jar of salt brine fermented something

To show you've completed this badge you must:
 - Post a description/link to the recipe you used
 - post a picture of the ingredients chopped or ready to be packed in jar
 - post a picture of the filled jar.