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Combine 60g coarse sea salt with 1.4 liters of boiling water
Add couple slices of fresh ginger, 1 garlic clove, 2 star anise, 2 bay leaves, 1 tablespoon Sichuan peppercorns, 1 whole chilli, 2 tablespoons caster sugar, and 1 tablespoon high ABV alcohol to the water
Allow the brine to cool completely
Dice vegetables into bite-sized pieces
Add diced vegetables to the pickle pot
Pour the cooled brine over the vegetables, ensuring all vegetables are fully submerged
Seal the pickle pot with a water lock filled with boiled water
Keep the water lock topped up throughout the fermentation process
Allow to ferment for 5-7 days in warmer weather or longer in cooler weather, until vegetables reach desired sourness
Transfer pickles to a clean jar with their pickling liquid and store in the refrigerator to stop fermentation
Repeat the process with fresh vegetables and brine as desired