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.