A sprouty variation on kimchi. This fabulous ferment has the same delectable spiciness of kimchi, but also packs the health-giving punch of the inimitable Brussel sprout. What a perfect mouthful!

This is a very common recipe, for good reason. It is simple and very moreish. AND it doesn’t involve cabbage.

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

Radishes are easy to grow. And easy to pop into your mouth almost straight from the ground. Delayed gratification is a bit of a challenge for me, but if you can resist eating your radishes long enough to make this ferment, you will be richly rewarded.