New to fermenting? Radishes are great place to start. These versatile little jewels just love the ferment action and lose some of their heat when fermented, instead taking on a much more mellow but zingy taste.
This tasty little kim chi recipe is truly maximum reward for almost next to no effort. Wait patiently for a few days for the ferment to take place and you’ll have your taste buds buzzing contentedly and your body will bloody love you for it.
Take you salsa to the next level by giving it the fermented treatment. Fresh, tangy and flavoursome, this zingy recipe will add a punch of flavour and loads of good-for-your-gut probiotics, while making the most of tomatoes when they’re at their best.
