Have you tried fermenting & pickling your produce? Kate shows us how to extend the life of your homegrown goodness by safely storing them. Find out the amazing benefits these tasty recipes can have for our gut health.

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An exciting and fun way to preserve your fresh produce; processed & stored in the most traditional way. Join Kate in her kitchen for some helpful information.

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Starting with a simple pickling liquor, you can experiment with different flavours. Try herbs that don't overwinter such as basil to make amazing dressings.  Try any of your raw veg: cabbage & other interesting veggies like kohlrabi for kimchi!

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Pickles use vinegar such as apple cider vinegar. Ferments just need salt, they use naturally occuring bacteria from fruit & veg lactobacillus - so good for you!

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Pickle Ingredients:

- Cucumber

- Equal parts water and vinegar 

- 2 tbsp sugar

- 2 tbsp salt 

- Choose your herbs & spices for aromatics

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Ferment Ingredients: 

- Outer cabbage leaves

- Golden beetroot

- Radishes

- Carrots 

- Salt

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So versatile, store for up to a year and level up any meal!

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