Massage greens with 50g salt, til they start to fall apart. Set 30-60min. Rinse very well & drain – it should taste salty but not too much. Add other veg and massage well with pureed dressing ingredients. It should be fairly juicy – and it will make more as it ferments – but add a bit of brine if you want. Press into jar but not too tight.
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.