When we were at Hellens Garden festival last month we tried some amazing ferments made by a local firm.
The two I liked best were the kimchi (hot and spicy) and a beetroot sauerkraut. What set this sauerkraut apart from others I'd tried was the addition of ginger and garlic. It just lifted the flavour so much!
So I decided it was time I had a go at making it. I loved our fermented wild garlic from a few years back so thought it would be good to get back into it.
