Fridge full of leftovers? Get creative in the kitchen and learn how to make some of our favourite fermented foods – from spicy kimchi to salty sauerkraut.
Have you triedmaking kimchi at home? I imagined that fermenting my own food would be slow and difficult –but when I discovered that many foods can be fermented in just a few days without any special equipment, I was hooked.
And it turns out that fermenting your own sides, salads and seasonings isn't just a route to cheap grub.
Fermented vegetable treats offer a cunning way to use up your leftovers and cut your food waste, which is great for the planet. Theytaste amazing,they're great for your health, and theymake great gifts too.
Wondering how to ferment your own vegetables at home? Here are 5 of my favourite fermented foods
1.Sauerkraut
With only 2ingredients,this Sauerkraut recipeisn't just inexpensive, it's idiot proof.
To make sauerkraut, you'll need:
- 2 tbsp of salt
- 3/4 of a cabbage
- large glass jar
How to make sauerkraut:
Still wondering what sauerkraut is? The quick answer is that it'sa simple and surprisingly tasty cabbage concoction.
Chop a cabbage of your choice into thin slices, cover with salt and mix.Cover your mixture with cling film and place something heavy on top to help the salt start drawing the water from your cabbage. Leave for 10 minutes.
Onyour return, massage for a further 3 minutes, and finally, empty the concoction into a large glass jar. Make sure you applypressure with a spoon as you transfer the mixtureto ensure enough juices are released to cover all your fermenting cabbage.
It helpsif you keep your cabbage squashed together while you wait for the magic to happen, so I'd suggest adding a something with some weight, like jar of beans(or a cooking weight)on top of your fermenting cabbage. Cover your jar with a piece of cloth.
Your sauerkrautwill be ready to eat in about 3 days —but you could leave it for up to 3 weeks if your tastebuds prefer super-fermentation.
2. Easy kimchi recipe
This traditional Korean recipe has been a table staple for thousands of years. It's packed full of probiotics and health-boosting vitamins (A, B and C) –and as a simple side dish, wow, does it add flavour to your plate!
If you're looking for a homemadegift that packs a real punch, DIY kimchi is a great low-cost option.
To make kimchi, you'll need:
- 2/3 of aNapa cabbage, shredded (this is often called Chinese cabbage in the shops, and is easily available) – you can use the rest in a stir-fry or bubble and squeak
- 1 tbsp of salt
- 1 tbsp of Korean chilli flakes
- 1/2 tbsp of fish sauce (optional)
- 1 inch of ginger
- 3-4 spring onions
- 1 tbsp of sugar
- 5-7 radishes
- 1 carrot sliced (optional)
How to make kimchi:
Simply squishthe mixture together for5 minutes, ensuring the juices are released from the veggies. I like to add some carrots for extra sweetness, but there are plenty ofimaginative variations of this recipethatyou canexplore.
Seal your kimchi in a jar and leave it for 3days to ferment, opening periodically to allow the gas to escape. Then just pop it in your fridge or add a handmade label and wrap your DIY kimchi as a gift.
3.Fermented ginger carrots
If spicy cabbage isn't your bag, then here's a delicious alternative that will be loved even by the less adventurous fermenter. I like to eat these in cheese sandwiches, on the side of a curry, or simply popped in the mouth willy-nilly during a ravenous fridge raid –they're so scrummy.
To make fermented carrots, you'll need:
- 3 cloves of garlic roughly chopped
- 1 1/2 tbsp of salt to add to water
- 2 cups of water - or enough to fill the jar
- 2-4carrots
- 1 tsp of cumin and a small knob of chopped ginger –optional, but really tasty.
How to make fermented carrots:
Roughly slice 3cloves of garlic and place at the bottom of your glass jar. Next,add your carrot batons, salt andwater, thenplace theginger and cumin at the top, and seal.
Once thelid is closed,invert the contents to mix the ingredients thoroughly.Leave for 3days, and you will have yourself a fiendishly-good fridge snack. the bright colours make for a beautiful bright gift too.
4.Pineapple tepache recipe
A long-established Mexican probiotic thirst-quencher to put fire in your belly and hairs on your chest. This is an excellent recipe to make use of otherwise wasted pineapple rinds.
To ferment your own pineapple drink you'll need:
- Rindsand the core from one pineapple
- 5 cloves
- 1 cinnamon stick
- 4 cups of water
- 3 tbsp of raw sugar (or substitute this with brown sugar)
How to ferment your pineapple:
Add the ingredients to a large glass jar and leave for 3days. Simple.
Fancy making an altogether stronger brew? After 3days, filter the concoction to remove any debris, and pour the juices into a new jar.
Wait for another 3to 7days (the more time, the more potent), and as if by magic, you'll have made a fruity co*cktail your friends will love. This homemade gift is a great addition to any celebration.
Now I've mastered tepache I'm trying a new experiment. I've heard a lot about fermented Kefir, so I'm trying out making my own fermented Kefir milk drink at home. If you want to have a go, learn how to make Kefir.
5.Pickled radishes
As far as I'm concerned, you canadd these fermented beauties to almost any Asian-inspired dish to add depth of flavour, or as a side to refresh your palette.
With their bright, fresh colours, these pickled radisheslook beautiful–making them a perfect homemade gift.
To pickle your own radishesyou'll need:
- 1 bag of radishes
- 2 cloves of garlic
- 2 tbsp of salt
- 3 cups of water - or enough to fill the jar
How topickleradishes:
Add choppedgarlic to thebottom ofa small jar –an old jam jar will do –and place sliced radishes on top. Fill the jar with salted water and like most of our fermented treats, cover and leave at room temperature for 3days to brew. Give them a shake every day to mix your pickle up.
After brewing, pop the jar in the fridge to keep.
If these tickle your tastebuds, try out theseamazing dill pickledcucumbersfor a DIY gift that you'll want to keep all for yourself.
What is fermentation?
Lacto-fermentation is the process by which sugars locked in foods are converted to lactic acid by bacteria, giving it that authentic sour tasting flavour.
During recent years, a number of studies have found that eating fermented foods is linked an overall improvement in digestive tract function, enhancement of the immune system and even areduced risk of gut cancers.This means that fermented foods aren't just tasty, they're healthy too.
