Sterilise a jar by washing in soapy, hot water and bake at 180oC or gas mark 4 for 15 minutes.
Once the jar has cooled to room temperature, dice up your vegetable and add it in with the salt and sugar. Give it a good shake – really well to start the process off – and poor enough cold water over them to cover.
Place a cheesecloth over the jar and tie with string. Release the gasses daily and ferment for 4-8 days depending on your taste.
Once fully fermented, place a real lid on the jar and keep in the fridge. It will last in there for months.