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?

Jerusalem artichokes are a bit special to me. I love the plants, themselves, with their beautiful yellow flowers and tall gangly stems. And beneath the soil nestle these nutritious vegetables, a bit like hidden treasure.

A very hearty soup, nourishing and filling.

I get loads of tomatoes ripening at the same time in one brief, but glorious glut. Fermenting is a brilliant way of conserving the glut.

This is our Guinness World Record-setting Sauerkrautathon sauerkraut recipe. It is pretty special, even without that accolade!