I’m using this recipe as a starting point.  I’ll have serranos, jalapenos, red and green bell peppers, carrots, celery, and a muffuletta mix of olives and other veggies.I have a new gadget, a Korean fermentation bucket of a slick design.It has an inner lid with a flexible silicone seal.  A hole in the top lets you force the lid down onto your veggies to force out all the air, a stopper seals the hole.
I’m using it here because it is perfect for it but these peppers are only going to spend overnight in the fridge. It’s mainly for fermenting sauerkraut, pickles, kimchi, etc., on the counter top. Next time at Kroger I’ll get several heads of cabbage to make a nice batch of sauerkraut.