I poured the brine over the vegetables and herbs until they were fully submerged, but leaving about 1 inch of headspace. I then placed a ceramic fermentation weight over everything, put the lid on tight, and let it ferment on the counter. A few days later it is showing signs of delicious fermentation – bubbles, carbon dioxide needing to be released, and a slight twang to the brine. I’m going to leave them a few more days before we gobble them up in one meal, if they’re anything like the fermented carrots we love so much.