Method

• 1.
  To make the salt brine, combine salt and 2 cups (500ml) water in a saucepan. Place over low heat and cook, stirring, for 1 minute or until salt has dissolved. Bring to the boil, then turn off heat and cool to room temperature.
• 2.
  Cut your vegetables into whatever sizes and shapes you like, remembering that the larger the pieces, the longer they will take to fully ferment. Pack the vegetables into cooled sterilised glass jars or bottles to reach about 1cm from the top. Pour in your cooled salt brine so that it covers the vegetables by a few millimetres. Remove any air bubbles by gently tapping the jars on the benchtop and sliding a butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rim of the jars with paper towel or a clean, damp cloth and seal with sterilised lids.

• 3.
  Place your jars out of direct sunlight so the vegetables can begin to ferment. After 2 days, check your ferment to see if the vegetables are at a stage you like. The longer you leave them, the more the flavours will develop. You can leave them to ferment for up to 3 weeks.
• 4.
  Open your jars every few days to ‘burp’ your ferment – this will release the built-up carbon dioxide and prevent brine spilling out of the jars. Just be sure to press down your vegetables afterwards, so that the brine is covering the top by at least 1cm.
• 5.
  When your ferments are ready, they can be stored, covered and chilled, for up to 6 months.