Lactofermented vegetables have been part of the culinary tradition of many peoples, since they have fulfilled the valuable function of preserving food for long periods of time, keeping most of the nutrients almost intact. In very hot or intensely cold areas, this practice has served to enrich the diet with valuable nutrients, since the extreme seasons prevented fruits from being obtained from the land, or kept fresh for more than a few days. In addition, fermentation kills undesirable bacteria, while multiplying beneficial microorganisms for the intestinal flora. It is recommended to choose a sufficient amount of vegetables and cut them into strips or pieces. Strips make it easy to layer. Put these strips or pieces in tight layers inside a pot. It is important to squeeze them well, so that there are no air bubbles when pouring the water. Better to choose a large glass jar, with a mouth as wide as possible. Especially interesting are the jars with a glass lid, which is attached to the jar by wires and a kind of hinge -like the ones that appear in the photo-. This lid usually also has a replaceable rubber, which makes it more airtight. Cover vegetables with mineral water, not tap water, as tap water usually contains chlorine, which inhibits bacterial growth. Measure the water by glasses to know how much we have used. Add a quantity of non-iodized, fluoridated or refined sea salt. Between 2% and 3.5% is fine. Each kitchen glass usually has about 200 ml. It means that we should add 4 to 7 grams of salt per glass, according to our taste (half a level tablespoon of salt); or from 20 to 35 grams per liter. We can measure it with a digital weight. A not very loaded soup spoon usually contains around 10 or 12 grams of salt. One liter would take about three level tablespoons of salt. Pour the full sachet of Genesis Probiotics ferments. If several boats are used at the same time, the contents of the sachet can be divided into up to three or four one-liter boats, due to the great fermenting power of its bacteria. Shake the pot so that the salt and ferments spread, being careful not to let the water come out. We can help each other with a spoon. Cut a thick “wheel” from the center of an apple. To do this, we will not cut the apple in two, from top to bottom, as is traditionally done. Rather, we will section it longitudinally into three parts, as if they were slices of a pineapple, but thicker. Take the middle part and remove the seeds. Place this wheel on top of the vegetables, to make weight. Remove some vegetables if necessary -if not everything fits in the pot-. Close the pot, trying to ensure that the water completely covers the vegetables and the apple wheel, but without the water reaching the top of the pot. You can leave a finger of air between the water and the lid. Close and wait between 10 and 21 days for consumption. The longer we wait, the more acidic the crop will become. During fermentation, CO2 will be produced, and the volume of the vegetables will increase, but the jar with a glass, rubber and hinged lid allows the CO2 to escape from it. Some water may overflow during this process. We will simply clean it -when it happens- with a cloth. If mold appears on the top of the water -it doesn't have to-, we will remove it with a spoon before consuming it. Store in refrigerator.