That's all I'm saying. Chuck in all the firm veg you want - cabbage, carrot, maybe a little chilli, ginger, garlic, it's all optional - and add two per cent salt, by weight. At least. If you're nervous, go three per cent. And scrunch it in well and pack it tight into the jar. Leave it out of your fridge for a few days, depending on how warm your kitchen is, then move them to the fridge. And burp the jars. For god's sake. No-one needs cabbagey shrapnel.

Anyway. We explored some mildly fraught stuff in the podcast today - that's on me - and I hope you're ok with it. Door's always open: [email protected] xx

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