This sweet and crunchy pickle is traditionally served with Vietnamese Banh Mi. It’s from ” Pickled” by Freddie Janssen.
This recipe from Anna Jones is delicious on crumpets or a toastie with cheese, but can also be served alongside dal or curry. It will keep for up to 18 months, but once opened should be stored in the fridge and eaten within a month.
I started the year with the good intentions of eating more fermented vegetables but was somewhat astounded when a small half litre of home made cabbage kimchi in my local shop cost a small fortune. So now I am making it for myself most of the time. This version is from ” The Artisan Kitchen” by James Strawbridge.
To make the best kimchi spread the salt over the greatest surface area to increase osmosis: massage thoroughly and get it right into any crevices.The parchment keeps ingredients submerged to maintain an anaerobic environment. A plastic bag filled with air is a good alternative .Look out for small bubbles of carbon dioxide, a sign that fermentation is in full swing. If the process is slow to get going, try moving the jar to a warmer spot.
My go to dressing for chaat from ” Mowgli Street Food” by Nisha Katona.
A recipe from Sarah Raven. This should be eaten within a couple of months and be kept in the fridge once opened.
An easy and addictive pickle from Bee Wilson. Its crunchy and refreshing if eaten immediately, but after a couple of days in the fridge it is softer and will turn a delicate coral.
A recipe from Nigel Slater to serve with bread and cheese, ham or even sushi. It will keep for several weeks in the fridge, unless you are like my husband who could probably demolish this amount within a week or so.
This recipe from Nigel Slater is sharper than lemon card and has a delicious marmalade tang.
A spicy and crunchy pickle from Nigel Slater. It will keep for several days in the fridge.
A seasonal recipe from Angela Hartnett.
A seasonal recipe from Delia Smith’s ” Winter Collection”.
This is from my local chef and food writer Claire Thompson. It will keep in the fridge for up to 3 weeks. Serve on toast, with yoghurt or on a sponge cake.
A recipe from Sophie Grigson. This is lovely served on bread or toast or as a simple pudding with thick yoghurt.
A favourite recipe from Kylee Newton’s ” The Modern Preserver”. It makes 7-8 228 ml jars and will keep unopened for up to 6 months. Once opened it should be refrigerated and eaten in 4-6 weeks.
A dark tasty chutney that goes well with strong Cheddar from ” apple” by James Rich.