Naturally lacto-fermented nasturtium capers taste near identical to store bought, but have a better texture. I like to use the ratios below to fill a quart jar, but you can scale it up or down however you like.
100grams Nasturtium seed podsor just as many as you have to put in the jar
Combine the water and salt and whisk to dissolve. Pour the salt water in to a pint jar or other container and add the nasturtium seed pods, then screw on the lid.
Leave the jar on the counter for 3 days to start fermenting, or leave out a bit longer if you want them to sour more quickly, then transfer to the fridge.
Open the jar here and there to check on the capers and release carbon dioxide and to make sure water doesn't evacuate. I often put mason jars of ferments in another larger container to catch possible drips.
After about 2 weeks the capers should have a nice flavor, but if you leave them in the fridge longer they will continue to age and develop until the pH is as low as it can go. More or less, the longer they sit, the better they will get, and you can let your palette be your guide.
Salt Ratios The proportions listed will give you a 5% brine if you use a either a scale or volume measurements (cups, etc). From there, you just need enough of the brine to cover the amount of nasturtium pods you have.It's a good idea to make sure the seed pods are covered with more brine than you think you'll need. 2 cups of water will cover 1 cup of nasturtium capers. Make sure not to pack the jars too full, since water can evacuate during the fermentation process. Alternate Method: Weighing everything and multiplying by .03 (%)Another easy way to ferment the capers is to put your jar on a scale, tare it to zero in grams, add the capers and water to cover by a good inch or two, then multiply the total grams of the contents by .03. This will be a similar salt content to what I have listed above. Both ways work fine.