Fermented seasonal Vegetables

Clean the jar well. I used soapy water and popped it in the oven like you would when making pickles.

Wash the veggies and chop to desired size.

Using an electronic scale, place on your jar and return to zero. Fill the jar with your veg and spices. Using a jug of water, cover the veg to the top until they are fully submerged. Record weight total.

Tip the water back into the jug. Do the maths to work our 2.5% of the recorded weight total. Add this quantity of salt to the water and stir until dissolved. Tip (now salty) water back until the jar until the veggies are submerged.

You need to weight the veggies down so that they stay under the water. You can do this with a fermenting stone, a water bag or as I used a saucer with water poured on top. Secure the lid lightly without using the seal as it may explode. You can seal when it goes in the fridge. Leave to ferment for up to 7 days. Expect to see bubbles and life as you would sourdough. Store on a plate (see my sourdough )