The basket has been updated

No item found.
The basket is empty


Jo's Introduction to Lacto-Fermentation

Seasonal Kimchi

This is Jo's take on kimchi using seasonal British ingredients. She has recently been experimenting with magnolia flowers as a stand-in for ginger. Green, delicious and good for the gut.
  • 15g pure salt (avoid table salt)
  • 500g seasonal veg (cabbage, leafy greens, grated root vegetables)
  • 30g dried chill or horseradish
  • 3-4 garlic cloves
  • Thumb sized diced ginger
  1. Rinse your jar with soapy water and immerse jars into a big stock pot with boiling water to sterilise. Rinse your vegetables well and shred them. Weigh your vegetables and sprinkle with the salt. Massage to break up structure for 5-10mins until it releases water through osmosis.
  2. Pack tightly the veggies by layers into the glass container to release any pockets of air. Submerge all veg in its juice by using a small plastic/glass, bowl, plate or pebbles (sterilized). Place the lid on top but don't tighten it too hard and label your ferment. Place the jar on a shallow tray or in a large bowl to catch any brine that may bubble out. Leave to ferment for 1-3 weeks - open to release pressure CO2 in the first few days. Check often for mold on top, and remove the top cabbage leaves if this occurs.
  3. Your kimchi is ready when it taste umami/tangy - you can do so after 5-10 days by using a cleaned fork. When it is ready you can transfer to smaller jars (if needed) and refrigerate (the fermentation process will still continue but very slowly). It will keep in the fridge for up to 6 months.

Seasonal Vegetables Lacto Fermented in Brine

The perfect topping for salads, pastas, pies or as a cheeseboard side, Jo's Brine Lacto Fermented Seasonal Vegetable recipe is a versatile cupboard-filler.
  • 2% Sea Salt Solution (350ml filtered water with 7g quality salt)
  • Veggie sticks (raw beets, carrots, cauliflower, stalks etc)
  • Spices and crushed garlic (optional)
  1. Rinse your jar with soapy water and immerse jars into a big stock pot with boiling water to sterilise. If possible, use water free of chlorine and fluoride - by using filtered water (Brita filter) or dechlorinate tap water by filling and boiling a beaker or pot with water ahead of the recipe. Rinse and soak veg for a couple of hours in cold water - it keeps their crunchiness. Dissolve sea salt in water - boil the water and add salt until dissolved. Pack tightly the jar with your veggie sticks/stalks.
  2. Vegetables have a tendency to float like humans in salted water - so cut chunk of root veg/heart cabbage and place on the surface (or use a sterilised pebble, small glass weight). Leave in shaded area of kitchen - if not enough space use wrap with a kitchen towel. Check daily and taste after a few days - release CO2 pressure in the first few days. After about 1 or 2 week the veggies will be sour - you can eat them then or leave in cool/fridge up to 2 months.