Can anyone point me to a general recipe for lacto-fermented vegetables (not sauerkraut or kimchi), please?
I know that somewhere I've seen recipes for jars of carrots, green beans, radishes, cauliflower...it seems to simply be cut-up veg, a salt brine poured over, let sit on counter for a couple of days to start fermentation, then into the fridge, eat up in a week or so.
What I'm looking for is a good basic process, some proportions, how to mix the brine, etc.
Also, could I put these in a plastic yogurt container? I have about a dozen of them -- would be nice to reuse if possible.
Thank you very much.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)