A few years ago, I bought Preserved by Nick Sandler and Johnny Acton. It’s a great book and contains details and recipes for a wide variety of preservation techniques – salting, air-drying, pickling, fermenting, smoking – the lot. One of the recipes is for fermented…
I love the allium family: onions, shallots, garlic, chives, scallions – all of them. I also love pickles, and pickled onions and shallots are, perhaps, amongst the very best of all.
I tasted the fruit kimchi at the weekend – it was certainly interesting. It had all the flavours you would expect from a normal kimchi – garlic, ginger, chilli, and the sourness from the fermentation – but there was more there. It fizzed lightly on…
Last night, I started off some fruit kimchi based on the recipe in the Wild Fermentation book. Ingredients-wise, it’s very much like a vegetable kimchi, but using fruit. In this one, there’s pineapple, apples, pears, plums, grapes, coriander and a handful of cashew nuts, together…
Kimchi is a spicy Korean fermented vegetable pickle, and takes many different forms. Most commonly it will include Chinese cabbage, radish and onions, together with lavish amounts of garlic, ginger and chilli. I’m rather fond of spicy food, so this was a natural thing for…
Sourdough bread is an amazingly simple thing to make, but people who haven’t tried it can often find the whole idea quite daunting. It only has three ingredients: flour, salt and water. What could be easier?