Fermented Vegetable Salad — Jewish Food Society

Ingredients

• 2 -3 pounds assorted, hearty vegetables, such as green cabbage, cauliflower, carrots, kohlrabi, daikon, red pepper, or other
• 6 tablespoons kosher salt, plus more as necessary for additional brine
• 10 black peppercorns
• 1 dried hot chili pepper
• 1 teaspoon assorted spices, such as coriander seed, yellow mustard seed, whole star anise, crumpled bay leaf or your favorites
• 2 or 3 Persian cucumbers, thinly sliced
• 1 bunch scallions, white and green parts, sliced, or other onion, such as red or shallot
• 1 small bunch dill and/or a handful of other herbs, roughly chopped
• ⅓ cup olive oil or other vegetable oil
• Apple cider vinegar to taste
• Freshly ground black pepper