Fermented veg: cauli & cabbage mix

By the time I'd massaged the veg with salt, I was salivating. I like a pressed salad and this was good enough to eat without further ado. Almost didn't make it to the next stage.

However, as you can see it's safely stowed in a jar now with a fresh ginger and juniper berry flavouring. The jar will sit in a warm-ish room for a week and then we'll shall see what kind of ferment develops.