If you want to waterbath these after they are ready, do you drain and rinse then use fresh filtered water before putting them in the water bath?

If you wish to can and seal the finished fermented product, you will fill the jars with the fermented veggies, and then add in the liquid they fermented in to fill the jars. You would NOT want to drain or rinse the veggies, or discard the liquid- that's your flavor aid. If you want to water bath can the jars, fill them but leave a 1/2 inch headspace at the top. Now the hitch in canning is that the process is going to kill the beneficial gerbies produced by the fermentation process. But of course, you can store it at room temp so long as you have an intact seal. Just for the record- pickling and fermenting is not the same thing. Pickling is a process of preserving using an acid- usually vinegar, to produce a sour flavor. Fermenting uses bacteria, most often a form of lactobacillus. The bacteria eat the sugars in the food and produce lactic acid, which is why it tastes sour. Fermented foods include things like sour dough and kombucha, by the way. Pickles are not all cucumbers- either. Just food preserved in a vinegar spiced solution. So technically, this recipe is a ferment, not a pickle.

Hi Password!
Thank you for inquiring about this. I welcome any experienced fermenters or canners to weigh in, and I've also asked the author if she can weigh in. But from my understanding, since this is a fermentation recipe, and not a canning recipe, you do not need to waterbath it. (Pickling, as I understand it, can mean either fermentation or canning.) Hope that helps for now!