Using basil and tiny eggplants from my rooftop, along with green plum tomatoes and grape leaves from the community garden, I'm trying Sandy Katz's recipe from his book "Wild Fermentation".
|Clockwise, starting from the upper left corner: Dill seeds and black pepper, green plum tomatoes and baby Green Thai and Little Fingers eggplant. Garlic, grape leaves, basil and one little hot pepper.|
|All packed in a plastic container. Not having a glass, or ceramic, crock, Katz's advice was to use a "food grade" plastic container.|
|The brine poured in and the veggies held under with a plate. I'll check for mold, skimming it off the surface if present, and wait 1-4 weeks for them to cure at room temperature.|