ow to this table, because it is a common size. Note that this is approximate. All salt weighs differently so it's necessary to experiment.</p>

<h3 id='sterilize'>Sterilization</h3>

<p>Clean your jars, hands and tools with warm soapy water, no need to sterilize them beforehand.</p>

<h3 id='allveg'>Can you ferment any vegetable?</h3>

<p>The short answer is, yes, but not all might be palatable or keep their shape. Each vegetable reponds differently to fermentation. For instance, mushrooms tend to soften wh