Wash the vegetables well

Put all the brine ingredients in a saucepan, boil for 1 minute and leave to cool

In another pot of clean water, boil the whole aubergines for about 5 minutes until slightly softened.

Boil the stalks of celery to soften them a little and let them cool

Chop the cabbage finely or I pass it through the grater

Peel and grate the carrots and the celery bulb and mix them with the grated cabbage.

Finely chop the parsley and celery leaves and add them to the cabbage

Add chopped garlic and if you want some chilies

Score the aubergines and fill it with the cabbage

Cover the eggplant with a horn pepper and tie it with the stalks of celery that you boiled at the beginning

In a large jar place some of the filling on the bottom and on top, put the aubergines and the plain filling in layers.

Once the jar is full, place two crossed sticks which you wedge in the jar to hold down the vegetables

Add the cooled brine until the jar is full

Cover with a disposable plastic glove which you pierce in one finger with a toothpick

Let it ferment for a week at an ambient temperature of 20 to 22 degrees Celsius

The fermentation process is complete when bubbles stop forming

After the fermentation is complete replace a couple of cm of brine with olive oil and then seal the jar with the lid

After two to three weeks (depending on the temperature) the pickle is ready