Van Holten's Pickle-In-A-Pouch Jumbo Dill Pickles - 12ct by Van Holten's

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Kimchi is another wildly adaptable cabbage-based ferment. Koreanbapsang.com’s Hyosun Ro has over 20 different recipes, from easy to vegan to trad. Food52, meanwhile, has an excellent how-to for making any kind of kimchi without a recipe. It is a world unto its own, so do read up.

Big Papa Hearty Dill Pickle-In-A-Pouch - American Fizz

It's happened to all of us. You open the fridge to get some veggies for dinner and find a crisper full of carrots, cucumbers and zucchinis that need to be eaten. The rich sandy soils of the Greensand Ridge are ideal for onion and shallot growing and we have been growing onions for 30 years on these pastures. We are passionate about supplying great tasting onions and shallots in the most sustainable way and take great care of the land that we farm on. Like most people, you probably feel a pang of guilt when those vegetables end up in the trash at the end of the week.All of our fields are ringed by strips of uncultivated land, which are rich in wild flora and fauna, and encourage biodiversity. We use our own reservoir for irrigating our crops and renewable energy is used to help run our onions stores, with over 400kw of solar panels installed over the farm. Vegetables of choice (1-2 carrots or cucumbers, or 1 large beetroot, or 2 cups of green beans, cauliflower florets or corn) Mash 900g fresh or frozen berries in a wide, stainless-steel saucepan and cook for three to four minutes over a medium heat until the juice begins to run. Add 900g warmed sugar and stir over a gentle heat until dissolved. Bring to the boil and cook for about five to six minutes, stirring frequently. Test for set by putting about a teaspoonful on a cold plate and leaving it for a few minutes in the fridge. If it wrinkles when you press it, it is set. Remove from the heat immediately. Skim, pour into sterilised jam jars and cover immediately.

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As dietitian Chloe McLeod explains, the resulting product is a fermented food (such as sauerkraut and kombucha) with probiotics and enzymes. Lactic acid fermentation is a common way of preserving vegetables, such as cabbage," Ms McLeod says. "The raw vegetable is sliced and then salt is added. The salt takes liquid from the vegetable which allows the growth of lactic acid bacteria.Instead, fermenting is a process where the bacteria or yeast in a food converts the sugars and starches present into an acid or alcohol. This is called lactic acid (or lacto-) fermentation. The lactic acid helps inhibit the growth of dangerous bacteria, preserves the food and gives it a tangy flavour.