Step 1

Slice carrots and turnips into rounds or slices about ⅛” thick. Cut cauliflower into florets. Slice garlic or garlic scapes. Prep peppers by removing stems and seeds and cutting into rounds. Cut onion into chunks.

Step 2

Toss all vegetables with garlic, peppers, and  oregano in a large bowl until well mixed.

Step 3

Add all vegetables to a 1 gallon glass jar or crock or two ½ gallon mason jars.

Step 4

Mix brine by combining the water and salt. If you’re using course salt or kosher salt, try combining the salt with a small amount of hot water to dissolve before mixing with the rest of the water.

Step 5

Pour the brine over the vegetables until fully submerged. Cover with grape or oak leaves tucked under the shoulder of the jar or with glass pickling weights. If needed, add more brine to ensure all vegetables are under the brine and won’t rise to the top. Cover loosely with a lid to allow CO2 to escape or use a fermentation airlock.

Step 6

Ferment in a cool spot out of direct sunlight. Start checking the ferment after 5 days with a clean utensil. When they are to your desired taste, cover jar tightly and refrigerate. If you want to pack the vegetables into smaller jars, do that now and refrigerate.