Chop or slice the veg as desired (smaller for harder bits like cauli stalks).
Put herbs, chillies & garlic in the jar. Pack in the veg but not too tight.
Fill with brine, leaving a bit of space on top.
Ferment as follows:
Put lid on loosely so nothing explodes, with a dish underneath for drips. Ferment at room temp (out of the sun) 7-14 days, ’til it’s as tangy as you like. Note, warm rooms ferment faster!
Every 1-2 days, press down with a clean fork to get out bubbles and keep everything covered in brine. (Air can cause mould!)
Don’t worry if you see bubbles or cloudiness, this is all part of the process - but if you see lots of mould that’s not a good sign.
Once it’s fermented, it should last for months in the fridge.
For more info, ask knowledgeable friends or the internet – or find a pickling workshop, there are a few around Manchester.