Translations:Conserves lactofermentées/58/en

• Fill the jar with as many vegetables as possible
• Add salty water (10g of salt for 1 kg of vegetables)
• Check all of the vegetables are fully submerged in the water, the water ensures the anaerobic conditions, namely the absence of oxygen
• Close the jar
• Leave to rest for 3 days to start the fermentation process of the naturally present lactic acid bacteria