Glass weight cheese and lacto fermentation

How to make fermented vegetables? Cut organic vegetables into strips with the skin still 1/3 on. If the pieces are large, salt at 3% of the weight, if the pieces are too small, use a brine with boiled water at 2%. Place in a jar with a seal and press with a pestle to remove as much oxygen as possible. Close the jar by placing the weight on top of the vegetables. Close and leave to ferment at room temperature on a dish for at least 3 weeks. Once opened, consume within 2 weeks and keep refrigerated. How to use weight in cheese making? When your milk has curdled (after having fermented for 2 hours then Rennet for 12 hours, at room temperature), you will filter it into a cheese mold. By gravity, without pressing especially. After a while, you will need a glass weight to gently press down on the milk and finish draining.