Pour water up to the neck, leaving a 1 to 2 centimeter air gap, and record the total weight.
Divide by 100 and multiply by two to determine the required 2% sea salt measurement.
Add salt, a pinch of whole spice like coriander, caraway, or fennel seed, peeled garlic, and chilies to taste.
Place a tannin-rich leaf on top to prevent softening and mold.
Press ingredients down using a fermentation weight or a folded cabbage leaf.
Cover loosely with the lid and leave at room temperature away from direct sunlight for two to three days.
>>> Volkswagen Proposes 100,000 Job Cuts to Supervisory Board Amid Protests
Move the jar to the fridge once the mixture turns effervescent to halt fermentation and preserve firmness. Consume the fermented vegetables within a couple of weeks.
