Dissolve the salt in the water in a sterilized canning jar. Add the washed green fruits; they should be completely submerged in the brine. Cap with a fermentation top, or else open the jar lid once each day to release the gas produced by fermentation. Let them ferment at room temperature for 5–7 days, then store in the fridge, replacing the fermentation lid with a regular plastic lid. (The brine can corrode a metal lid.) The “capers” are best after two weeks in the fridge and can be stored for up to two months as long as they remain submerged in brine.