MARK HILL - writer guy

MARK HILL - writer guy

Fermenting

I've got into fermenting.

I ferment pretty much any vegetable.

It's really simple. You don't need any real skill or knowledge.

Today I had a fennel. It was so big that if I had left it in my fridge it would have gone off before I could have eaten all of it.

So I cut off the amount I can eat, then I took the rest, sliced and chopped it and put it in a plastic container. I added in some salt, vinegar, hot peppers and some water and gave it a shake.

I'll leave it in the fridge (with the occasional shake) for at least a week.

Fermented veg lasts pretty much forever and is a great way to preserve.

I've done it before with savoy cabbage.

It's kind of my version of Korean Kim-Chi.