Serves 10
30 mins
Easy
Fermented foods provide natural probiotics and support gut health and digestion. In this season's edition, we’ve included Autumn vegetables: fennel, red onion, and carrot.
Western
Autumn, Winter, Summer
Side
1.
For the liquid: mix the vinegar, water and honey in a saucepan and bring to the boil.
2.
While the liquids are heating up, use a mandolin or the large grater to finely slice each vegetable.
3.
Place the vegetables in a glass jar with a strong sealed lid. Keep the lid off for now.
4.
Add the liquid to the jar of sliced vegetables, adding a bay leaf and peppercorns, fennel seeds or star anise if you wish for flavour. Make sure the vegetables are completely covered with liquid.
5.
Leave to cool to room temperature with the lid off. Leave for a day in the cupboard, opening the lid slightly each day to remove any gas.
6.
Keep in the fridge and add to sandwiches, salads or as a side.
You can use a variety of dried spices to change to flavour of the veggies. Ginger, fennel seeds, cardamom pods, star anise and peppercorns are just a few examples. If you don’t have rice wine vinegar, you may use white vinegar but use only 1/2 the amount as it’s quite a bit stronger.
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