Prep time:

Cooking time:

Total time:

Serves: 6

A Handful of Beans

1 Red Onion

1 Red Pepper

2 Carrots

A few florets of Cauliflower

1tbsp Salt

400ml Spring Water

This is my fermented version of ‘glutney’, which is traditionally a happy mix of any seasonal vegetables made into a crisper version of chutney. The vegetables can be chopped to any size - I’ve cut most of these into strips, but chop whatever you’re using in any way you like.

  1. Slightly bruise the vegetables with a rolling pin and sprinkle with some salt before adding to the jar. Breaking down the cell walls a little will help start the lacto-fermentation.
  2. Add enough vegetables to fill the jar, leaving a 2cm ‘expansion’ gap at the top.
  3. Add spices and cover with water. Make sure that the brine water completely covers all the ingredients, as contact with air will cause mould to form.
  4. Cover with muslin or a clean tea towel and leave in a warm place for a few days. Check/taste the mixture daily and then refrigerate.

  • words:
  • pictures: David Merewether

You may also like

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...