Step 1

To sterilise a jar, wash it in very hot water, then place on its side in a cold oven. Turn on the oven to 150C (130C fan)/300/gas 2, then turn off once it reaches temperature. Leave the jar in the oven until needed. To sterilise the lids, bring to a boil in a saucepan of water, then leave them in the water until required.

Step 2

Tightly pack your chosen vegetables into a sterilised 500ml jar, leaving a 3cm gap at the top. Cut the vegetables, if need be, to fit them all into the jar: I like to leave them whole where possible, or cut them into long, thickish sticks.

Step 3

Add any of the optional aromatics.

Step 4

Make a 3% brine solution by stirring the sea salt into 400ml water, ideally filtered.

Step 5

When the salt has dissolved, pour the brine over the vegetables until they are submerged.

Step 6

Cover loosely with a lid or a piece of cheesecloth and leave to ferment at room temperature and out of direct sunlight for at least four days, or until the mix turns effervescent and lively. Stir the mix every day or two.

Step 7

You can now either leave the jar at room temperature to continue fermenting, or seal and put in the fridge, which will halt the fermentation process.