Now is the time to start thinking about using up the summer crop of vegetables. This month, Paul Dickson explores pickling and fermenting to add bold flavour combinations to your menu.
It’s harvest time and if you have a kitchen garden, it can sometimes be a race against time to use or lose your produce before it spoils. There are so many ways to preserve fruit and veg that there’s really no reason to throw anything away. Freezing works well for things like berries and blanched beans, and I love pickling and fermenting anything from cucumber to cabbage, making some ready-made delicious new ingredients to use for months to come.
The Kraut Craze
There has been a huge increase in interest in how food can impact on our health in recent years. Fermented cabbage may not have exactly been high on the list of trendy food items a few years ago, but nowadays its gut health benefits have brought sauerkraut into the spotlight. It works as a great side dish with meats, but I love adding it to a cheese toastie, like this classic Reuben sandwich.
In a Pickle
I love having jars of homemade pickles in my cupboard, just waiting to add a vibrant punch to all sorts of dishes. A poke bowl can really hero your pickled veg and is a versatile menu item which can be customised by the diner – all you need to do is provide a selection of rice, proteins, veggies and sauces.
The Perfect Pairing
If you have cheese on your menu – whether it’s on a lunchtime sandwich, ploughman’s or decadent cheeseboard – you can’t beat a homemade chutney to elevate it to the next level. Chutneys are a great way to use up leftover veg and fruit, keeping for up to four weeks once opened. Pair it with a good quality cheese, such as the Signature by Country Range Extra Mature Cheddar, for a match made in heaven.
Kimchi Kick
If you want to create a gut-healthy fermentation with a kick, look no further than this Korean staple. I love making kimchi as it’s got such a great flavour profile which compliments and enhances so many dishes. Add to fried rice, noodles or broths, or add some fusion to your menu by using it on tacos, pizzas and burgers.