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Th r an und rl ng un t t all v g t bl fermentation: B keeping v g t bl ubm rg d und r liquid, u create a l t v nv r nm nt where molds nd th r oxygen-dependent rg n m nn t grow, th r b n ur g ng acidifying b t r . B nd th m l t hn u , in ll the particulars f wh t, wh r , wh n, and how, approaches t v g t bl f rm nt t n can b u t v r d nd quirky. S m tr d t n w lt vegetables, th r in ltw t r br n r in the un; th r und r bruise fresh v g t bl . S m l f rm nt a ngl v g t bl , wh l th r m x a d z n d ff r nt vegetables t g th r, rh l ng w th , fru t, f h, rice, m h d t t , r th r dd t n . S m people f rm nt th r for ju t a f w d ; th r f r weeks, months, or v n years. S m f rm nt n l d jars; th r in n r k ; th r n specially d gn d vessels. Some f rm nt n ll r r bur d r k ; th r n b l n r in g r g ; still th r right n th r kitchen counters. S m f rm nt n the r t t n f darkness; th r directly n th sun. M t traditions w rk with th bacteria native to th v g t bl ; m dd various starters. There no ngl way of accomplishing th task th t h been so widely interpreted n v r d r g n b d ff r nt ultur l tr d t n , and n r r t d nt nf n t unique r t f m l r , passed d wn through th g n r t n , w th periodic dju tm nt nd d t t n .

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