While looking through Sarah Ballantyne's The Paleo Approach Cookbook, I decided it was high time to put my fears of fermenting aside. Her Green Tea & Garlic Pickles seemed like a good fermenting gateway recipe. Heck, if I can conquer kombucha, I can do this, and so can you.
I gathered my ingredients and go to work.
I started by preparing the brining liquid which is essentially salty tea. My electric tea kettle has a green tea setting, so I filled it up and pushed the button. I used pink Himalayan salt.