One of the most enjoyable aspects of fermenting food (as compared to other techniques, such as waterbath or pressure canning), is the freedom to be ultimately creative and to experiment in the kitchen.
My early experiments in fermenting were almost always either overly salty or under-fermented. I’ve learned that using 15-30 grams (approximately 0.5-1 ounce) of salt per 1 liter (1 quart) mason jar, is the right amount of salt for me and that regular tasting ensures success in fermenting. A ferment can quickly migrate from under-fermented to perfect and then to over-fermented in less than a day (depending on the temperature and what you’re fermenting).
I also love to cook with mirepoix – the classic French combination of onion, carrot and celery. It’s fantastic as a base for stir fry, sauces, soups and more. We found ourselves with an awesome bunch of onions, heirloom carrots and soup celery (its late harvest celery that’s very tough to eat but has an abundance of leaves that can be used like celery hearts). I couldn’t resist fermenting them together: