Chris gave me a book on fermentation for Christmas. I did a jar of courgettes, which was lovely. On the right is cabbage to become sauerkraut. On the left is a mixed jar of carrot, cabbage, cooking apple and quince to become – heaven only knows what. The book calls them all “krautchi”, combining part of ‘sauerkraut’ with (I think) ‘kimchi’. Fermentation preserves food, and it’s very good for you.
I can easily get through a jar of Sainsbury’s Sauerkraut in a week.