1. If you don’t have water kefir to start with, you can dissolve salt in a pot of hot water (roughly 1 oz of salt for every 3 cups of water). Add the spices. Once the brine cools to room temperature, add it to the jar with vegetables. The fermentation will take a few extra days to start.
2. The fermented vegetable should have a nice, pleasant sour smell rather than rotten smell. They should be crunchy instead of mushy and soggy.
3. Once the vegetables are fermented, you can serve them as they are. Remember to add fresh vegetables to continue feeding the live-bacteria in the brine. Moving the jar to a cool place, such as a basement, can slow down the fermentation.
4. If there is white milky stuff floating on the surface, don’t worry. It’s kahm yeast and it’ not harmful. Simply skim it off. It happens when there is not enough salt, or the vegetables are not fresh. Adding more salt or fresh vegetables will take care of this situation.