RECIPES, FOOD STYLING AND STYLING GEORGINA HAYDEN FERMENTATION TEXT CHARLOTTE PIKE PHOTOGRAPHS ANDREW MONTGOMERY
what’s good now.
WHAT’S THE DIFFERENCE?
FERMENTATION is a process in which the chemical makeup of a substance is changed by the activity of bacteria, yeast or mould (or a combination) – and this can happen in vinegar/brine.
PICKLING, on the other hand, is a process in which ingredients are preserved by immersing in brine or vinegar (or both). Sugar is often added and heat is often applied – as in making chutney or piccalilli. Fermentation and pickling both greatly increase the lifespan of the food being preserved.
HOW TO BALANCE THE FLAVOURS
With pickling, sweetness, heat and spice can be added to create balance. For sweetness, add sugar to the pickling liquid or aromatic spices such as cinnamon, clove and cardamom. Add heat and heft with mustard seeds, chilli, cumin and coriander seeds. As foods ferment, a sour tang develops with time, becoming more pronounced the longer your jarful is left to ferment. Add spices for heat and flavour. Keep the fermenting food cool to slow the process.
Baby veg piccalilli
MAKES 4 X 350ML JARS. HANDS-ON TIME 40 MIN, PLUS AT LEAST 12 HOURS PICKLING AND 1 MONTH DEVELOPING
MAKE AHEAD
The piccalilli will keep for up to 3 months in sterilised jars, in a cool place.
KNOWHOW
See how to sterilise jars at deliciousmagazine.co.uk/videos/how-to-sterilise-jars.
• 1kg baby vegetables (a mix of courgettes, carrots, shallots and cauliflower florets works well)
• 75g fine sea salt
• 2 heaped tbsp cornflour
• 2 tsp ground turmeric
• 1 tbsp English mustard powder
• 1 tbsp yellow mustard seeds
• 500ml white wine vinegar
• 1 garlic clove
• 2cm piece fresh ginger