Clean and sanitize your gallon size fermenting jar, lid, and air lock with a sanitizing solution
With gloves on, remove the stems from your pepper pods and gently dink in some cool water. You don't need to wash the pepper. You are simply trying to remove superficial dirt off the pods.
In a well ventilated area thinly slice your peppers and place them in your fermentation crock. Cover the peppers with cabbage leaves to form a top covering, then place a weight on top of the cabbage leaves. This will keep all of the peppers below the brine during fermentation.
IF YOU ARE ADDING ANY OF THE ABOVE MENTIONE VEGETABLES ADD THEM AT THIS STAGE. (Make sure they are sliced as well)
Pour the cool 2.5% brine solution over the peppers till the water level is 1 inch over your weights.
Cover and place the air lock in the lid. Place the jar in a cool area (55f -75f or 13c - 29c) and let ferment for at least 4 weeks or in my case 2 years.