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This recipe uses a process called lacto-fermentation: Vegetables are salted or submerged in a saltwater brine in order to create a condition where lactobacillus organisms convert lactose and other sugars into lactic acid. The result? A tangy and delightfully acidic living condiment. A kitchen scale is a helpful tool for getting the salt-to-vegetable ratio just right.
To learn more about fermentation, check out The Art of Fermentation by Sandor Elix Katz (on Amazon).