This 2-Ingredient Recipe Will Change Your Life

Today we explore the transformative power of fermentation and why this simple two-ingredient recipe can truly change the way you cook and preserve food. Fermentation—especially lacto-fermentation—has been practiced for thousands of years around the world as a way to preserve ingredients, enhance flavor, and improve nutritional value. With the abundance from my vegetable garden, fermentation has become an essential and reliable method of preservation.

A note on salt percentages:
Based on my experience, using 3% salt calculated solely on the weight of the water provides a consistent salinity that supports safe fermentation while resulting in a less salty, more flavorful final product. This method helps preserve the natural taste of the ingredient being fermented.

An alternative approach commonly used is 3% salt based on the combined weight of both the water and ingredients. While this offers slightly more precise microbial control and reduces the chance of fermentation failure, it can produce a saltier, less palatable result.

For non-dense foods such as rhubarb, fruits, wild garlic, tomatoes, and thinly sliced carrots (as shown in the video), a 3% salt ratio based on water weight alone is generally sufficient. In my experience, this creates the ideal environment for beneficial bacteria to thrive without overpowering the food with salt.