Supercrispilicious!
Fermenting with sea salt brine called buro in Tagalog language has been a Philippine method of preserving vegetables for as long as I can remember. I specially like the spicy mustard greens bought from the wet market. My mother added them to sour soups. I really love burong mustasa with the Chinese-Filipino steamed bun sandwich, cua pao. Another favorite of mine is green mango. I have made both several times but with a shorter period of fermentation and never used the airlock system.