This recipe is adapted from Sandor Ellix Katz book Wild Fermentation.

• 1 ½ c small (pick them when they are young and green) nasturtium seed pods
• 2T sea salt
• 1T whey drained from homemade yogurt
• Spices such as black peppercorns, fennel, coriander, garlic or cloves.

Method
Dissolve the salt in about 1 cup water. Fill a half liter jar with the seedpods and your choice of spices. Pour the brine over the nasturtiums and make sure it completely covers all the seedpods. Add the whey.

It may be necessary to place a weight over the seedpods to hold them down in the brine (traditionally often a round well washed stone was used). Leave the capers out, covered with cheesecloth to keep out unwanted creatures, for 3-4 days.

Taste them every day to see how the flavor is maturing. Keep in the fridge and use in salads or as a condiment with any heavy meal to ease digestion.