Chop all vegetables and herbs and place in a large bowl. Mince garlic and add to the vegetables. This will result in approx 3 cups of mixed vegetables.
Squeeze the juice of one lime onto the vegetables.
Add 2 tsp of sea salt.
Allow the salt and vegetable mixture to sit for about 5 minutes.
Fill the glass jar with the chopped vegetables. Leaving ½ inch of headspace at the top. Press the vegetables gently down into the jar until everything is submerged under the brine.
Add a fermentation weight or substitute (see the tips above) to keep the vegetables submerged under the brine. Cover the jar with the mason jar lid.
Label the jar with the processing date. Allow the vegetables to ferment at room temperature (approx 70 degrees) for around 2-3 days or to taste.
Be sure to take the lid off once a day to release any carbon dioxide pressure that has built up in the jar.
Refrigerate when fermentation is complete.
Enjoy!
