For Lacto-fermentation, firm vegetables, such as beets and turnips, are best. I’ve found the softer vegetables, such as tomatoes and cucumbers, can be more challenging.

Warning ⚠, when fermented, broccoli, Brussels sprouts, and other "gassy" foods produce a strong odor, it's best to blend them with other vegetables to avoid this perfuming of your kitchen 😉

I knew I didn’t have enough time to make a few different meals for different family member’s tastes …