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Rinse all the ingredients in fresh cold water, then chop them up and add them to the jar.
Add the water and salt, then place the weight on top to hold everything below the surface of the water. This step is crucial to avoid surface mould.
Leave the jar somewhere warm, ideally between 18-25C (a windowsill or warm room) for 2-3 weeks, cracking the lid open each day for the first 2 weeks to release the buildup of carbon dioxide. You should notice bubbles rise when opened during the first week or so, this is a sign fermentation is happening.
After 2 weeks, use a clean fork to remove a piece of vegetable from the jar and taste it. It should taste a little tangy and softened, but still have a nice crunch.
At this point, store the jar in a fridge and use the fermented vegetables as a side, chopped up into salads, as a topping to soups and broths, cooked into meals, or however you like to enjoy pickles. Keep in mind, due to the salt, they are tangy like pickles but salty like olives. Or, you can remove the pebble weight and blend it into a sauce, which makes it more versatile in the kitchen. You can also remove some of the brine to cook and cure with, which infuses ingredients with a vinegar-like aromatic tang.
Once made and in the fridge, this ferment will last 6 months as long as the ingredients are kept below the surface of the brine.