Pour brine over vegetables to cover, leaving about one inch of headspace. Place a glass weight on top of the vegetables to make sure they remain submerged. This is really important with these particular vegetables - they really wanted to float.)
Cap jars with a Fermentools seal and air-lock. Set aside at room temperature for a week or so. Once fermented to your liking, store in the refrigerator. (Though I have to be honest - mine never made it that far.)
Water: Municipal tap water contains chlorine, which can inhibit fermentation. Be sure to use filtered or distilled water instead. Salt: Salt with iodine or anti-caking agents can inhibit fermentation.