Lacto-Fermented Piccalilli or 'Indian Pickle'
Spritely Ginger Carrots
This recipe is a family favourite and every time I bring out a jar of Piccalilli I’m taken straight back to the 1970’s and going to tea with my school friend; Picalilli's electrifying colour and tangy, crunchy veg transformed a cheese sandwich into something far more exotic.
Rhubarb – pick the pink stalks of Spring to make lacto-fermented rhubarb with cardamom and ginger
The seasonal feasting is over and as we slip into January I'm craving simple nourishing food. Ginger carrots are almost effortless to make, quick to ferment and easy on the palette.
Start With a Cabbage
Not everyone is a fan of rhubarb; a rhubarb crumble is nice, maybe a rhubarb tart. Cooking rhubarb, even gently, often leaves it mushy and that can be off-putting.
Starting to make healthy fermented vegetables and drinks isn’t difficult, although my first attempt was a disaster.
To help you avoid my mistakes and make your first batch, follow these simple steps to make delicious sauerkraut.