Pickling and Fermenting

Quick pickles sit in vinegar brine and are ready within a day. Fermented foods like sauerkraut and Polish dill pickles use only salt. The good bacteria do the souring over one to three weeks at room temperature. Keep the vegetables under the brine and use 2 to 3 percent salt by weight. Both carry Polish soups and stews. Use pickling salt, without iodine.