5. Place a weight on top of the vegetables to secure them below the brine.
6. Fasten your cloth around the mouth of the jar with a rubber band and place in a warm place, around 65 degrees if possible and leave to ferment for 2.5 to 5 weeks (I recommend waiting the full five weeks).
7. If mold grows on the top of your pickle, have no fear — It’s not dangerous, so you can simply scrape it off and eat whatever is underneath it. I have physically tried this many times. It’s actually a normal part of lacto-fermented pickle making. Even commercial operations occasionally experience some molding and just remove that top layer before transferring to individual jars.
The lacto-fermentation process is actually the safest method of food preservation. This is in contrast to home vinegar-brine pickle making, which can cultivate botulism bacteria.
8. When it’s done, transfer your pickle to smaller jars with lids, and store it in the refrigerator. These will keep at least six weeks or longer.
The vegetables are edible throughout the entire process, but they will be more tasty and easier to digest once they have been fully fermented. Notice that there is no need to add a “culture” since the bacteria that cause the fermentation actually live on the vegetables themselves.
For further reading about live-culture foods, check out Sandor Katz’s Wild Fermentation.