Core and peel all veg. Weigh and make a note of the total weight. Work out how many teaspoons of salt you will need. For each 450g of veg, you will need 2 teaspoons of salt.

Prepare the veg. Finer slicing is preferred as it makes a more refined slaw, easier to squeeze later and easier to use in sandwiches. As you slice each vegetable, put it in a big bowl. Periodically sprinkle a teaspoon of salt on the layers. Don’t forget to mark off on paper each time you add a teaspoon of salt.

When all vegetables have been chopped and sliced and put in the bowl, cover with a tea towel and leave for 30 mins-1 hour so water extraction can begin.

Now use your hands to soften up and scrunch up the veg and squeeze out as much water as you can. Mix everything up really well as you go. This takes me about 10 minutes.

Now you are ready to ferment. I use a fermenting crock (see photo) but you could also use a large mason jar. Take handfuls of veg, squeeze out the briney liquid, and put it in the crock. Push down as you go (using your hands/fists or a tamping stick - see photo) to get rid of as much air as possible in the veg.

When all your veg is in your crock, take the reserved cabbage leaves and use them to cover over the veg. Tuck the edges down into the veg. Use weights to hold the leaves down.

Now pour the brine left in the big bowl over the veg. It should cover the leaves and weights.

Put on your crock lid (or a loose mason jar lid. You want the gases to be able to escape. You might want to ‘burp’ the jar by taking off the lid every so often). If using a crock, add a little water to the ‘most’ to create the air buffer.

Leave on a countertop to ferment. We love the flavour of ours after 3 days - 1 week, so at that point I transfer it (squeezing out any liquid) to a glass jar and keep it in the fridge.