Lacto-Fermented Capers 

Chef's Notes

Tough Capers 
Most flower buds and seed pods are good as is after fermenting, dandelion buds aren't. If you ferment dandelion capers you'll want to either can them afterwords or simmer them in some of their brine until tender and taste good to you. 
Brine and salt %
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 seed pods, buds or whatever else you have. It's a good idea to make sure the buds are covered with more brine than you think you'll need. 2 cups of water will cover 1 cup of dandelion capers just fine. Since you should always use a gram scale for measuring ferments, you can scale the brine and always get the same result, no matter what you're "capering".
Alternate Method: Weighing everything and multiplying by .03 (%)
Another easy way to ferment the capers is to simply put your jar on a scale, tare it to zero, working 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, which will be a similar salt content to what I have listed above. Both ways work fine. 
Storing and leaks
I often store ferments in the fridge inside of a slightly larger container to catch any drips.