I decided to go with a basic recipe for the fermenting- chop up veggies and submerge them under brine for a week on the counter.I used cayenne, serrano, and jalapeno peppers as the base and a head of garlic with a half a big onion for flavor.A rule of thumb for adding salt to the brine for lacto-fermentation is 1-3 tablespoons of salt to 1 quart of water.  I went with 3 T of kosher salt, at the high end because the grains are so coarse.

Now we wait.