Probiotic Pickle

4 cups vegetables of your choice washed and peeled (if desired), and cut into roughly evenly-sized pieces
seasonings of your choice (see below)
4 cups filtered water (chlorine-free)
2 Tbsp sea salt
1 Tbsp Mustard seeds ( Partially grind )

The number of ingredients can change as per the number of people being served.
If you like you can change the style and make modifications to the mentioned ingredients and recipe.

Fill a clean, wide-mouth jar with the chopped vegetables, leaving at least 1½ inches of headspace.
Add any seasonings you like.
In a one-quart liquid measuring cup, mix together 4 cups of water with 2 Tbsp sea salt, until the salt has dissolved then add mustard mustard seeds partially grind.
Pour the brine over the vegetables in your jar, leaving one inch of headspace.
Place a smaller clean jar (or other weight) inside the first jar to keep the vegetables submerged below the brine.
Cover the jars with something breathable. (I like to use a paper coffee filter with a rubber band to hold it in place. Several layers of cheesecloth or a tea towel would also work well. If you choose to use a tight-fitting lid, you will need to open the jar every day to let some of the gasses escape. If you have a lid with an air-lock, that works too.)
Leave your vegetables to ferment on the counter for 2-3 days. (The ideal fermenting temperature is 70-75°F.) Check them daily to be sure all the vegetables are staying below the brine. By 2-3 days, you should start to see some tiny bubbles forming at the top of the brine.
Start tasting your vegetables after 2-3 days. Once they reach a flavor that is to your liking, you can remove the weight, cover the jar tightly, and place the fermented vegetables in the refrigerator. They are ready to enjoy!

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