How to ferment vegetables

sliced or chopped vegetables (anything will do, I really like broccoli, radishes and carrots)

water

sea salt

wide mouth mason jar

plastic lid (not necessary, but if you're going to do this often, the regular metal lids will corrode from the acid)

any spices or herbs you like (peppercorns, dill, basil, bay leaf, etc.)

small cabbage leaf