Hello David, thanks for replying. My partner and I follow the Auto immune paleo diet and as such there are many foods we can't eat nightshades being the most pickle related ones! We love beetroot and currently garlic is still safe. so I was thinking about doing red cabbage and garlic to begin with. I have 6 1L kilner jars coming complete with airlocks and rubber bungs. So just wanted to know thoughts on salt type and qty etc. We eat and cook with Bretagne sea salt naturally and I read today that it's ok to use whilst fermenting. I'd love to have your thoughts on how long to expect the first batch to take and if there are any dangers to look out for especially if you also use air locks to ferment. Read with great interest the possibility of hard apple cider lol.
Cheers
M
