Making fermented vegetables is a step by step process. Doing the small jars makes it not very time consuming.
                         My first trial small batch only took me 5 minutes to chop the veggies and place them in the jar!
                                                   Another few minutes to season after two days and that's it!

1. Select the vegetable(s) of your choice. It's best to use sturdy vegetables, cabbages - purple or green, carrots, beets, bok choy, Chinese cabbage, kale, cauliflower, broccoli, celery, onions, bell peppers are all good choices. Thinner tender greens break down faster and can turn slimy. However, they can be added at the same time you add the spices and herbs for flavor, after the initial fermenting.

          Beets, carrots, cauliflower and broccoli need to be finely grated to ferment well, as they have less juiciness.

1. Chop, grate or slice vegetables no thinner than 1/4 inch or so. Chop up enough to fit into the size jar you are using. Best jar choices are wide mouth Mason or Kerr Jars, 24 oz. - 32 oz. Smaller pint jars will work, but after reduction through fermentation you won't have much finished product.
2. Use a large bowl to place the chopped or sliced veggie into. For a 24 - 32 oz jar you will need approximately 3-4 cups of veggies. Add 1/2 tablespoon of whole sat (salt with color) to the veggies and mix thoroughly.
3. Place the vegetables or veggie mix into your jar. Use a tamper to tamp the veggies and pack them in tightly. There are a wide variety of tampers. I have two a smaller one of alder wood and a larger one of hickory.
4. Having fully compressed the veggies with the tamper and filling the jar to almost full, leave enough room for the 1/2" weight to be placed on top of the veggies. Press the weight down, by now some of the fluid from the veggies has begun to seep out created some liquid in the jar. It is the covering of this fluid that prevent contamination of the vegetables during the fermentation process.
5. I like to place a square of plastic wrap over the top of my jars to prevent contamination. as the fermentation gets underway the plastic will bulge with the off gassing of the ferments. Simple "burp" the plastic wrap to release the gas. Secure it tightly and that's it! The fancy lids with auto gas releasing are really over kill and require that you add water to the jar to cover the veggies... the weights do all the work, no need for the expense and fuss of the specialty lids.
6. Depending on the ambient temperature your veggies will ferment to a semi-translucent stage within 2 - 3 days. When they reach this stage there will be a drop in the level of the veggies in the jar. The juicier the veggies the more the drop. You'll see a nice pool of liquid on the top.
7. At this time you will remove the veggies from the jar and place in a mixing bowl. Now you will add any lighter greens such as dandelion, mustard, spinach, arugula, cilantro, beet tops, chard or fresh herbs such as garlic, onions, ginger, rosemary, thyme, dill, anise. Dried herbs, cumin, chili's, chili powder, garlic powder, mustard, celery seed, pickling spice, caraway seeds... there are endless possibilities for flavor.
8. Return the veggies to the jars and allow them to continue to sit at room temperature, again depending on the ambient temperature in your space, for 1-2 more days. The added greens and herbs will ferment and infuse into the mixture giving the veggies a brightness of flavor.
9. DO NOT OVER FERMENT YOUR BATCHES. OVER FERMENTING LEADS TO A SLIMY TEXTURE WITH NO CRUNCH LEFT!
10. Place the jars in the fridge and consume daily to enhance probiotic production in the gut, small intestine and colon. The juice that accumulates in the jar can be saved when the veggies have all been consumed. This liquid is loaded with probiotics and can be applied to nasal passages and ears using a Qtip. Saturate the Qtip and swab into the nose as far as comfortable, flip over to the other tip and swab the ears. When I make a large batch of kimchi or sauerkraut I will take a portion out to juice, pressing it in my Norwalk juicer to reserve just the liquid which also makes a great gargle for soar throats and is especially good for clearing up strep throat.

Flavor combos are limitless! But, some folks like the fermented flavor just as it is with nothing added.
Here are so me of my favorites...

KimChi
Add to the mix chili powder, chili flakes for a little more heat, powdered or fresh garlic, minced ginger. Traditional kimchi has anchovies added, I skip that addition. Amount of spices and herbs used will depend on the size of the jar. 
For the 24 -32 oz jars approximately...
1 teas chili powder
A few shakes of chili flakes
A dash of cayenne if you really like it spicy
1/2 teas garlic powder or 1 clove minced fresh garlic
Cilantro, dandelion greens are an excellent addition to the Kim Chi flavor profile.
Carrots added with the initial ferment add a sweetness to this spicy ferment.

Other options...
Beets and Purple Cabbage
Add onions after initial ferment, go easy on this choice, they can easily over power the flavor.
Dill or pickling spices work well with this combo
Black pepper is good also.

Beets, Carrots and Bell Peppers (red and yellow make for a nice color combo)
Season with black pepper, finely minced tangerine or orange peel is great in this combo

Bok Choy and White Onion
With this blend  go easy on the onions, fermenting really brings out the pungency of onions
When ready to season I really like just the addition of dill and celery seeds to this blend. It's a bit like dill pickles!

Purple or Green Cabbage - A More Traditional Sauerkraut Version
Ferment only the cabbage, no additional veggies.
Season with caraway seeds and coriander for the traditional Euro style sauerkraut flavor.

Beets with Celery
This is a great combo! The bitter saltiness of celery balances the rich sweetness of beets.
Fresh Anise is also a good addition to this combo at the initial fermenting stage.
Flavor with any seasonings that appeal to you such as...
Anis leafy portions
Celery seeds
Dill leafy portions or seeds
Coriander Seeds
Black Pepper

You will soon find your favorites! It's my belief that proper response to the foods we eat should be an overwhelming YUM!
Tasty fermented veggies will add the YUM to almost any dish you add them to. Eat them as aside dish with eggs, baked potatoes or add to a salad. Great on tacos and sandwiches or eat with crackers or rice cakes. Regular consumption of fermented veggies will improve digestion and elimination a secret long known by the cultures whose use of fermented veggies goes back in history literally thousands of years!

The Ball Mason Jars are available on-line through Amazon and are also sold at
Ace Hardware Stores, Walmart and most regular grocery stores.
A classic, you'll find many uses for these jars!

As a part of the Bridge to Health of our Bridge to Health Spring Cleaning Seasonal Detox we are focusing on spring green vegetable. This week I created this semi-warm salad with leeks and spinach. This salad only took 20 minutes to prep including time to take pics and post to Instagram!

Ingredients:
2 whole leeks, thinly sliced. Be careful to make sure you have cleaned the sand out that catches between the leaves.
1 cup bone broth, chicken or beef, or vegetable broth, your choice
10 - 12 mini-bell peppers, roasted and sliced
4 cups of spinach in a large salad bowl
6 - 8 kumquats, a wonderful sweet and sour fruit that  brings a brightness to any dish you use them in.

Prep:
Roast the peppers first. We use an old BBQ warming rack, but there are roasting racks you can buy on-line
Slice the leeks and place in a wok or large frying pan with the broth. Steam stir fry with no oil until softened
Remove the peppers from the grill, and soon the leeks from the fire.
Place the leeks in a bowl to cool and
Slice the peppers into rings.
Thinly slice the kumquats
Toss peppers, leeks, kumquats and spinach in the bowl with the dressing below and serve with the dressing below, or any dressing of your choice.

Dressing:
Juice of one large or two small grapefruits a sweeter variety if you have it. If not add a bit of raw honey to taste.
1 bunch of cilantro finely chopped and then mulled in pestle to release it's full flavor.
3/4 cup of oil of your choice, avocado, walnut or olive oil are all good choices
1/4 cup of rice vinegar
Salt to taste
Place all ingredients in a mason or ball jar with the lid tightly in place, shake until emulsified, then pour over the salad.

For the Detox we are eating only  fresh fruits and vegetables, but this salad is excellent served with steamed rice, quinoa, rice cakes or any whole grain cracker of your choice. Adding some walnuts as a topper will bring more texture. Any nut or seed you like would be good!