Don’t get in a pickle about ferments. Just three days is enough for chillies, beetroot and cabbage, but play around and have fun with whatever veg you like
, a Middle Eastern chilli condiment, is always my first suggestion for ferment debutants. It’s super-easy, relatively quick, affordable and very much jazzes up all sorts, from eggs any which way to grilled fish, from roast vegetables to sandwiches . Finely slice 250g chillies, toss them with a tablespoon of table salt, then put in a clean jar, seal and chill for three days.
Another thing I love to ferment at this time of year is beetroot, though I usually add some cabbage to the mix, because it helps speed things along. It, too, is only a three-day process, though the longer you leave it after that, the funkier the ferment gets; it’s a fabulous way to pep up all manner of cheese dishes, sandwiches or roast veg.
Once you start making your own ferments, chances are you’ll find yourself playing around with all sorts of veg. Just follow a few basic rules – use sterilised jars, and seal them well – and you’ll soon have a veritable jazz band playing on your plate.Yotam Ottolenghi has been inspiring home cooks with Guardian recipes since 2006. Now he and his team are here to help with all your kitchen questions in a new weekly column.
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