Fermenting

Fermenting is one of the oldest, cheapest ways to keep a glut of veg from going to waste, and it's a lot less fiddly than most people expect. No special kit, no sterilising kettles, no pressure canner. Just cabbage, salt, a clean jar and a bit of patience. The result is a jar of tangy, gut-friendly food that keeps for months in the fridge.

This is our home for everything fermented. Start with the flagship beginner's guide below to learn what lacto-fermentation actually is and why it's safe, then work through the salt maths, the kit and your first batch of sauerkraut. Once you've got one ferment under your belt, kimchi, pickled veg and the rest follow the same simple rules.