hing is that all vegetables stay in the brine during the fermentation period. This method isn't suitable for long-term preservation, it's necessary to transfer its contents to smaller jars after the 2 week fermentation period. This method is also useful if you plan to eat the vegetables right away, after the first week.</p>

<p><b>Canning jars</b>. Using canning jars is fine, but the metal lids may corrode because of the acidity of the fermentation. It's better to use plastic lids. Also, it's necessary to b