Canning is a whole different ball game. Fermenting is just making the salt brine and covering your veggies with it. Keep on the counter for a few days until it is the taste you like and then put it into the fridge. I keep mine in mason jars after I do a big batch in a very large jar. I use plain white sea salt. You can use pink or kosher whichever you want. Never Iodized though. You can not go wrong as long as you make sure the veggies stay below the waters surface @manorvillemike ♥