Scrub veg. Trim or chop into bite sized pieces. Or leave whole. Peel if you prefer (I don’t bother).

Pack the veg into your jar.

Combine salt and water and stir until dissolved. Shouldn’t take too long.

Pour salted water over the veg to cover them. You probably won’t need all the liquid. If the veg aren’t covered, make up more brine so they are covered.

Close jar and leave somewhere you will see it but not in direct sunlight.

Every day open jar to release any built up gas (CO2) and use a clean spoon to push down the vegetables so the surface is covered in the brine. This helps prevent mold growth. They’ll float again after you push them down, but the salty brine inhibits mold growth.

Start tasting after about 3 days or when you see lots of bubbles of gas being produced. When you’re happy with the flavour (ie it tastes acidic or tangy enough for you) pop the jar in the fridge and start eating. Or if the veg start to soften, it’s time to refrigerate. Generally 4-5 days is a good amount of time for fermentation but if you’re living somewhere really warm it may not take that long. And really cold climates may take longer.