The classic fermented vegetable from Eastern and Central Europe. As legend has it, the secret of cabbage fermentation arrived in Europe from China, but with the addition of European spices, sauerkraut may well be the first example of "fusion food"!
Fermented cabbage is augmented in this highly nutritious staple from Korea by the addition of daikon radish and carrot. Other vegetables are added,, and kimchi is always heavily inbued with the spice of garlic, ginger and chilli. There are many variations, and children love kimchi if we omit the chilli.
There is nothing quite like the taste and crunch of a good dill pickle.
Beetroot, cinnamon, ginger, clove, allspice and orange. Ferment to a real vinegar to get the taste that commercial pickled beetroot tries (but fails) to emulate. If you love beets, this is the one for you!
A simple ferment that can be made in a large Mason jar