The process of fermenting is simple, and as long as you have the type of lid that I use (there are other options, but this one makes this super easy) you do not do anything after you pack the veggies except wait.
You will need:
Your choice of vegetables
Fermenting Weights (link below)
Fermenting Lids (link below)
Wide mouth canning jars - gallon or quart sized (link below)
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2. Pack your vegetables in jars. I used two gallon sized Ball jars and one quart sized Ball jar, the smaller jars are more manageable and easier to store, but you get more done at once in the bigger gallon sized jar.
3. Make your brine solution. To do this boil water and measure out one liter of water, add in 2 tbs. of Kosher salt and allow to dissolve.
4. Pour the brine solution over your vegetables, add the weight, and top with the fermenting lid and band. Do not over tighten the band, but make sure that it is snug.
5. Place your jars in a cool area and allow them to sit, undisturbed for 2-4 weeks. You can take the lid off of your vegetables to sample them and if you are not satisfied with the flavor you can put the lid back on and let them sit longer.
6. Once the fermenting process is complete take off the fermenting lid and replace with the lid that came with your jars, place jars in the refrigerator.
Note: The jars will have a cloudy look to them after a while and this is normal, do not think that you have done something wrong! However, if when you take the lid off of your vegetables and there is a rancid smell something is definitely wrong. This happened to me with a batch of sauerkraut because the lid had somehow the fermenting lid came partially off and air was allowed in, it smelled awful and was obvious that would not be safe to eat.
We opened the jars a few days ago to taste test the carrots, they were fantastic! They have crunch to them and a nice flavor, one that the kids will like.