1. Combine all ingredients into a very large bowl.
Massage salt into vegetables and allow to sit 10 minutes to
give the salt an opportunity to draw out the juices.
Pound with a wooden spoon or clean mallet until the juices
2. Move to fermentation vessel
(i.e. quart jar etc.) and pack down until vegetables are
covered in brine. Allow to ferment 3 to 5 days at
room temperature, longer if you can find a cooler
location but not the refrigerator. Move to the
refrigerator where it can be kept for months.