you need a :
1 gallon jar with a lid
something like a plate or cup that fits just inside the neck of the jar to keep the vegetables submerged in the salt brine
3- 4 pounds sliced firm vegetables(cucumbers, bok choy, other cabbages, green beans, carrots, chiles, green tomatoes, daikon etc.)
6 tablespoons sea salt
garlic cloves whole or crushed,
black pepper corns,
dried chili flakes or powder,
herbs fresh or dried such as dill
rice wine or liquor(vodka is good)
make sure the gallon jar is clean.
dissolve sea salt in a half a gallon of purified water. stir until thoroughly dissolved.
place the seasonings then the vegetables in the jar and pour the brine(salted water) over them. put the object( i use a little bowl) on top of the vegetables making sure it submerges the vegetables in the brine. this stops mold from forming. put the lid on loosely and then put the jar in a cool, dark place with a plate under it to catch any overflowing brine. the vegetables should be pickled in a few days. try them and see.
you can keep adding stuff to the brine as you go. just add salt as well. the more populated with bacteria that the brine becomes the faster it will ferment the vegetables. put the brine in the fridge in between uses.