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Use a 2% salt solution to ferment vegetables or fruit.
You can add flavor agents such as garlic, ginger, turmeric, chili, herbs, and spices to give each ferment more personality.
The two secret ingredients that dictate the speed and acidity of the ferment are time and temperature.
The longer you ferment, the more acidic it will become and the more broken down the fruit or veg will become.
The warmer the room, the quicker the fermentation process.
Fermenting in a cold room will take much longer for the ferment to become acidic compared to a warm room.