Stir salt into the warm water and set aside to dissolve.
Coarsely chop all veggies into 1" chunks. If using mini bell peppers, leave them as is. Cut regularly sized bell peppers into strips.
Toss all veggies, chili peppers, bay leaves and peppercorns into a fermentation crock.
Pour water over the vegetables, leaving 1" from the top but making sure all contents are submerged in the brine.
Place weight (comes with the crock) atop of vegetables. Close lid and set aside at room temperature for 7-10 days. Start checking for doneness and tanginess at day 5 (depending on humidity and temperature of home).
You should start seeing bubbles forming by around day 4-5 and it should have a very distinct smell to it.
When the vegetables reach the desired flavor, transfer them to mason jars and cap them tightly. Store them in a cool place (the fridge or a very cool area in the basement or garage). Once refrigerated, the fermentation process will stop and they'll keep for up to 10 months.
Nutrition Information
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.