Fermented chilli and celeriac

1. To peel the celeriac, put it on the surface flat side down and then using a knife slice the skin off. Make sure to get rid off all the skin as it harbours soil and you don’t want that in your pickle! Give the peeled celeriac a wash and then slice into thin strips and then across into small dice.  Heat the water with the salt - to help dissolve it and then let it cool. Put the celeriac into a 1L jar and cover it with the brine, pop in the chilli. Cover with a lid. Leave in your kitchen for about a week, opening the jar lid whenever you remember. The celeriac is ready whenever it becomes slightly sour - taste it. When it tastes good, put it in the fridge to slow down the fermentation process.