Pickled vegetable testing day

Under the psychedelic layer of moulds that have taken hold in my month-long absence lies a hot pink, tangy and complex stratum of red cabbage, carrots, sesame and nigella seeds. It started as a salad on the French & Grace stall at Feast on March 9th, and these are the leftovers, to which I added 2% salt and 100g yoghurt whey.