Get yourself a clean, dry jar about 1L (4 cups) plus an extra little jar in case you need it.

Wash your diakon and carrots. Grate them using your food processor or a box grater and your muscles. Place grated veg in a large bowl.

Add chilli flakes, turmeric, fenugreek seeds, mustard seeds and salt to the veg. Toss with clean hands and cover with a tea towel. Stand at room temp to allow the salt to soften the veg. I leave it at least an hour but you could leave overnight.

Pack diakon carrot mixture into your large jar. I use a combo of clean hands and a spoon. You want to really squash it down to release the juices. If it won’t all fit, put the extra in your backup jar. Leave a little room at the top of each because it will expand as the fermentation happens. Divide leftover juice from the bottom of the bowl between your jars. You want the cabbage to be covered by liquid. If there isn’t enough, top with a little filtered water. Top with lids.

Place your jar(s) on a plate to catch any juices that overflow (this happens frequently to me). Stand at room temperature out of direct sunlight for 2-3 days or longer.

Every day open the jar to release any gas. Once I can see evidence of bubbles I usually seal the lids and pop in the fridge. Typically this is on the 3rd day but in winter it might be longer and less in Summer. If you’re not sure, I’d err on the side of putting it in the fridge earlier. If you taste and decide it’s too bland you can always leave it out again to get more funk happening. But once it’s too funky there isn’t much you can do.

Keep in the fridge for a few months.