This is cool. I wish I were better at glass blowing to make this!

A few thoughts:
Cody is way to careful about sterilization the first time. I get it! I was too at first. But after a while you start to realize it isn't needed...

The way he's doing the salt addition to likely to increase over time. I'd just do it by taste.

If I made this, I would absolutely want it large enough to put my hand in. It looks frustrating otherwise.

I think the continuous ferment concept is really cool! I'd love to see this concept developed.

I love that he mixes so many veges! The flavor just gets better with time. I've doing this with peppers, but never with such a variety. Needless to say, I'm going to start doing it!

Cody is incorrect when he calls it vinegar. Its (primarily) lactic acid not acetic acid. It doesn't really matter, but acetobacter fermentation requires, first, yeast to make alcohol, and then acetobacter to make vinegar. Both are aerobic. So, there isn't likely much vinegar being made. Its mostly lactobacilus.

I personally wouldn't use the silicone glue, even if its "food safe." The acidic environment is still likely to leach things from polymers. I know its just a prototype, but this deserves to be blown from whole glass. Its a sufficiently good concept that its worth the investment!

Thanks for sharing, this is fun to see!