Slice the flesh of fresh green olives with a utility knife or blade on both sides lengthwise. No need to go all the way to the pit. Dissolve 8 grams of kosher sea salt (not iodized) in 1 quart of water add 1/8 cup unpasteurized kraut or kosher dill pickle juice. I use LEFTOVER brine from Sonoma Brinery SAUERKRAUT. Place 2 pounds of olives in 1/2 gallon jar and fill with brine solution. Keep jar at room temp or a bit below. Change brine once a week for four weeks adding kraut or pickle juice each time. Loosen lids of jars to burp every few days as pressure will build. Let sit for two more weeks without changing the brine if not ready after four weeks. I like them at this stage and will be good for a few months like this (not necessary to put in the fridge) but you may like them better in the finish brine.
Prepare the finish brine with 40 grams of kosher salt to 1 quart of water, stir to dissolve, add 1/4 cup of white wine vinegar. Garlic, lemon slices and herbs are optional. Let flavors meld a few days.
These will keep in a cool place or fridge for months unless you eat them all before that. Bear in mind that these lacto-fermented olives bring beneficial bacteria to your gut. Gobble them up guilt free.
