Steeped in the Ukrainian tradition, these ferments are a healthy and fun way to preserve all sorts of vegetables, not to mention a brilliant way to use up odds and ends
The smaller you cut your vegetables, the quicker they will pickle (both when you use vinegar and brine). This makes for a great opportunity to practise your julienning skills. Otherwise, there are peelers or spiralisers that will help you do the job much quicker – it’s totally up to you. These are great used in the same way you would kraut, but I also like cooking with them – I fry onions, then mushroom, chestnuts and, finally, these carrots (finely chopped), and use as a stuffing for dumplings.