eption is with cucumbers). Veg in brine may soften more than those processed using the dry-salt method. A strong brine solution will draw sugar and water out of the vegetable, which decreases the overall salt concentration.</p>

<p>In both cases, the brine prevents exposure to oxygen, creating the perfect environment for lacto-fermentation.</p>

<p>To start a fermentation, the vegetables and salt are put in jars and left to ferment on the counter for <b>7 days</b>. After a few days, the air will start getti