1/2lemon peel, pulp removed (you can use 2 halves fermented lemon rind from a batch of preserved lemons)
3% salt - a little over 3 tsp per quart(I ended up using 3 3/4 Tbsp Pink Salt)
2bay leaves
1-2 tspTasmanian Pepperberries
1/4cupextra virgin olive oilfor the top
Instructions
Wash all vegetables and sanitize jar, fermenting weight and lid in the oven at 180 degrees for 5 minutes.
Wash hands and prepare vegetables. With this type of ferment I like to toss them together in a large bowl before I stuff them into the jar. Weigh the empty jar if you are adding salt by percentage. Note the weight. Add non-chlorinated water or fermenting liquid if needed.