Thoroughly clean a two litre jar with a sealable lid.
Prepare your ingredients by chopping / slicing /grating into small pieces.
Remove herbs from the stalks and discard the stalks.
Add all the ingredients to the jar.
Top up with the apple cider vinegar leaving a space at the top of 2-3cm.
Weigh down the contents with a fermentation weight or a glass ramekin.
Seal the lid and store somewhere out of direct sunlight for 3-6 weeks.
Strain the liquid and add honey if required before bottling.
Keep in a sealable bottle in the fridge for anywhere up to 18 months or at room temperature for 6-8 months.
