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

so hopefully this counts. I believe my container is 1 gallon

I've made sauerkraut so many times i usually follow no recipe.

Here are the ingredients from the garden:
about 6 large leeks
2 medium sized green cabbages
dried nettle leaves
Himalayan pink salt
Liquid from previous kraut batch

I had processed a big pumpkin someone gave me. I roasted some and made soup and still had more pumpkin! So I found a ferment squash recipe in my "Fermented Vegetables" book.

Squash Chutney

1 1/2 pounds winter squash
1/2 cup shredded carrot
1-2 teaspoons unrefined sea salt
2 cloves garlic, grated
1 Tablespoon sweet curry powder (I used garam masala)
1/2 cup chopped raisins (I used golden)

I added some rutabaga, a few lonely jalapeños, and fresh grated ginger.

Method:

1. Shred squash. Add carrots.
2. Sprinkle 1 1/2 teaspoon salt, work with hands. Taste and add more if needed. Should be salty but not overwhelming. Add garlic and curry powder. Stir in raisins. (I added my additional ingredients) Let sit, covered, for 30-45 minutes. Toss again. There should be brine.

3  Press into jar. Top with ziplock bag. Press down then fill with water and seal.

4. Set aside for 7-21 days, check daily. Taste starting on day 7.

I also fermented rutabaga kraut and some carrot sticks. Those are good, but this chutney is awesome.

"Try it," they said; "it's good for the gut," they said.

Well, they were right.

I followed the recipe in the last video in the BB post: 1 1/2 Tablespoon pink salt per Quart of water. Topped with a red cabbage leaf

I plant radishes for two reasons: near-instant gratification in early spring when I just want to see veggies growing, and these pickles.

Radish pickles- makes 1 quart

Bunch of radishes. Maybe two bunches. Enough to nearly fill a quart jar.
Spices. I use 2 tsp each dill seed and mustard seed,  1 tsp red pepper flakes, and 2 cloves garlic.
Brine: 1 1/2 Tbsp kosher salt, 2 cups water (dissolve salt in water)
Spices go in the bottom of the jar. Then pack in the radishes. Place glass weight. Pour in brine and add “pickle pipe” top and jar ring. Start testing at 3 days and place in fridge when they are about as sour as you want them.

I made fermented daikon and ginger today. My garden likes to grow daikons - here's a photo of a giant one that I harvested another time.

My recipe is:
1.2kg (2 1/2lbs) daikon radish, thinly sliced
100g/2" piece ginger, thinly sliced
2 tablespoons (20g) salt
-use hands to mix the salt into all the daikon. leave for 15 minutes for a brine to develop. pack into a 1 litre or 1 quart jar, squashing it down so the brine is on top.

Sauerkraut

1 head of cabbage chopped and core removed
2 Tbl redmonds salt

Sprinkle salt over chopped cabbage and then squish the cabbage until there is enough juice to cover the cabbage packed into a jar.

Let sit covered at room temp for 3 days and then refrigerate.

I made this fermented salsa recipe but substituted the cilantro with basil and other greens from the garden.

My recipe is simple: 1 tbsp of Himalayan pink sea salt, 2 cloves of garlic, coupla sprigs of dill, 1 tsp of black tea from a teabag, and filtered water and cucumbers, of course.

I slice the cukes.
Add the stuff to the jar.
Pack in the cukes.
Top with fresh, filtered water.
Put on the lid.
Label it with the starting day.
Shake it a couple of times a day.
Open and release the gas each morning while coffee brews.
Taste after 3 days.
If I like them, I start eating and they go in the fridge.
They do not last long as I eat about 1/2 a jar a day.

I made pickles today!!!

 - Post a description/link to the recipe you used
Fermented peppers for hot sauce
Ingredients:
Enough peppers to fill a 2qt Mason jar. Seeds removed
1qt drinking water
1/4cup pickling salt

Discription:
Pack the sliced peppers into a 2qt Mason jar

Mix water and salt separately to get the brine

Pour half of the brine into the pickle jar

Push the pepppers down into the brine to remove any trapped air

Continue filling and packing the jar with brine until the brine level is almost to the neck of the jar and peppers are completely submerged under the brine.

Place some kind of weight to hold the peppers under the brine, I used a pickle pebble

Cover the fermenting jar with a loose lid or use an airlock to allow the peppers to burp

Mark the jar with the date and contents so you don't forget

Keep the fermenter in a dark place at room temperature

Check the quality of fermentation after a week

 - post a picture of the ingredients chopped or ready to be packed in jar
The peppers had a uniform thickness so I only cut them up to save the seeds for another project.

 - post a picture of the filled jar.