Fermented Coleslaw

Finely slice all of the veggies into strips, including the ginger, garlic and chilli. Weigh them to get an overall weight.

Press the veggies into a mason jar, make sure you really push them down to get rid of any air bubbles.

Take some water (I used warm water made by diluting boiled water in cold water). Pour it into the mason jar until the veggies are covered. Pour out the water into a separate bowl and weigh it (do this by placing the bowl on some scales before pouring the water in and re-setting the scales to zero).

Calculate how much salt you need. To do this you need to weigh your veggies and water separately, then add their weights together and calculate 2.5% of the total weight. That total is how much salt you need.

Mix the water and salt together (this is why I used warm water so it dilutes easier). Pour the salt water back onto the veggies.

Use something to weigh the veggies down (so I used a ramekin, you could use a small bag full of water). Don't use anything metal. Don't seal the jar, so the gasses can escape.

Leave to ferment, I left mine for 7 days before placing in the fridge.