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FERMENTING

Fermentation is an age-old preservation method that has had somewhat of a resurgence of late. It’s a little more adventurous, and is something everyone should try. It’s good for your gut, too. A lot of items we consume daily are actually a product of fermentation, such as cheese and wine. Kimchi is Korean in origin and is a spicy, fermented cabbage. It is great to shred up and use in salads, on burgers, in frittatas and in toasted sandwiches.

Best for fermenting

Cabbage, Cauliflower leaves, Fennel, Lettuce, Kale

Fennel Kimchi

MAKES: AROUND 1KG | PREPARATION TIME: 20 MINUTES, PLUS 2 WEEKS’ FERMENTATION

2 garlic cloves, grated

15cm piece of fresh ginger, peeled and grated

1 tsp demerara sugar

2 tbsp gochujang paste

3 tbsp rice wine vinegar

1 tbsp table salt

3 fennel bulbs (about 900g), cut into 5mm-thick slices

1 Put all of the ingredients, apart from the fennel, in a blender or food processor. Blitz until well combined and a paste has formed.

2 Using gloves, massage the paste into the fennel for at least 4 minutes.

3 Pack the fennel kimchi into sterilised jars and seal with a lid. Leave to ferment at room temperature for at least 2 weeks before eating. The longer you leave it the more developed the flavour will become. To stop the fermentation, place in the fridge.