A simple and delicious Winter ferment recipe that, once made, can be enjoyed all the way through Summer until these vegetables are in season again. I could evangelise about how easy and tasty this is, but why don’t you find out first hand?

Fermented vegetables are the most wonderful vehicle for both deliciousness and dietary diversity. This one combines celeriac, beetroot and red cabbage with some caraway and chilli (to say nothing of the microbes). It is magnificent!

I used to hate beetroot as a child. Which was unfortunate because my mother did love making us beetroot sandwiches.