Salting vegetables draws out some of their moisture and leaves them ready to draw back in your culinary breath – the calming process of osmosis in action like a yoga class breathing pattern. A slice of cucumber or a ribbon of beetroot can keep its crunch after salting while soaking in the flavours of your choice, immersed in a so-sweet pickling bath.

It’s intoxicating when you start pickling salted vegetables yourself. They provide a kaleidoscope of colours – the entire colour wheel – along with high-frequency tastes, textures coming alive as you bite and the seasoning poised and beaming, shining through blinding rays of delicate primary light.