Combine salt and water and stir until salt dissolves.
Place remaining ingredients in a clean, half gallon-sized large mason jar (or evenly divide mixture among two quart jars). Pour salt water over vegetables, leaving one inch of headspace. If necessary, add more water to cover vegetables. To ensure vegetables remain completely covered with brine, fill a zip lock bag with brine (3 tablespoons salt for each quart of water) to use as a weight to keep vegetables submerged. (This way, if the bag breaks or leaks, your ferment will only be introduced to more brine.)
Tie a clean dish towel over top of the jar (and bag), and allow it to stand at room temperature. As your vegetables ferment, the baggie will keep the mixture submerged, and the dishtowel will keep debris out, while allowing gas to escape. Beginning on day three, open the jar daily to taste the escabeche. If scum or mold has formed on the top, skim it off.
The escabeche will continue to develop tanginess as it ferments. When fermented to your liking, remove the bag of brine, screw a lid onto the jar, and transfer to refrigerator to slow the fermentation process. While the escabeche will slowly continue to ferment, the mix will stay good in your refrigerator for at least a month.