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As food preparation methods go, it’s one of the easiest ways to turn raw food into something spectacular — and have it keep for weeks or months.
Sometimes unwanted mold or bacteria can sneak into a ferment, though there are ways of mitigating the likelihood of that.
All you really need for many veggie ferments is the food you want to ferment, salt, and a vessel to put it all in.
Fermentation is a biochemical process that happens when tiny, microbial bacteria break down rotting food.
— exactly what happens when you ferment a vegetable like a cucumber.
What you're trying to do is foster an environment where certain microbes that ferment foods can thrive.
Now that you know how it works, let's jump into a simple example of a good place to start with fermentation: Cabbage.
This is because cabbage on its own isn’t very titillating, but it’s incredibly easy to ferment, and the end product is divine.
The kind of cabbage you’re looking for is green.
The longer you let it ferment, the softer and more sour it will be.
You can experiment with fermentation on other food groups too.
When things start to warm up a little in the spring, the next ferment I'd like to try is eggplant.

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