Mason Jar Fermenting

by Laurel Holding

Thousands of people are (re)discovering the joys and health benefits of fermented vegetables, and they have been turning to the humble, ubiquitous Mason jar as a low-cost vessel for their homemade ferments.

Armed with Trellis + Co. lids and PickleHelix, a grasp of the basic principles, and a few bombproof recipes—which you’ll find in these pages—you will achieve consistent delicious results.  Promise.

Laurel Holding has been preserving food, cooking professionally, guiding extended backcountry expeditions and teaching primitive and traditional living skills for over 16 years. She holds a Master in Education from Harvard University and lives in a 16′ ger in Southern Utah.