The following specific recipe comes from Nourishing Traditions by Sallon Fallon Morrell
1 medium onion, peeled, quartered and sliced
1 turnip, peeled, quartered and thinly sliced
1 cup cauliflower flowers, thinly sliced
1 tablespoon parsley, chopped
4 tablespoons whey or lacto-fermented sauerkraut juice
1 tablespoon sea salt
Place all the vegetables in a bowl – you could have about 4 cups total. Toss with whey or sauerkraut juice and salt. Cover and leave one hour. Press on vegetables lightly with a wooden pounder or end of a meat hammer.
Stuff the vegetables into a quart-sized, wide-mouth mason jar. Press down with the wooden pounder or meat hammer until the juice covers the vegetables. The top of teh vegetables should be at least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The vegetables may be eaten immediately, but they improve with age. They will last about six months in the refrigerator.
Makes 1 quart