Making End of Season Fermented Vegetables

Using basil and tiny eggplants from my rooftop, along with green plum tomatoes and grape leaves from the community garden, I'm trying Sandy Katz's recipe from his book "Wild Fermentation".

Clockwise, starting from the upper left corner: Dill seeds and black pepper, green plum tomatoes and baby Green Thai and Little Fingers eggplant. Garlic, grape leaves, basil and one little hot pepper.

All packed in a plastic container. Not having a glass, or ceramic, crock, Katz's advice was to use a "food grade" plastic container.

The brine poured in and the veggies held under with a plate. I'll check for mold, skimming it off the surface if present, and wait 1-4 weeks for them to cure at room temperature.