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Digital Subscriptions > Kitchen Garden Magazine > May 2018 > PRESERVE YOUR VEG THROUGH FERMENTATION


There are various ways of preserving vegetables, but when Wendy Pillar stumbled on lactofermentation she was soon won over


Ihave tried most methods of preserving produce, but not fermenting. It just sounded ‘bleaugh!’ Fermenting is, after all, controlled decay. I made yoghurt happily, but applying it to vegetables was not appealing.

Then, at Food Connections in Bristol, I saw a demonstration by chef Matthew Pennington of a simple vegetables ferment. It took five minutes and was utterly non-scary. I tried it at home and discovered that lactofermentation is simple and quick to do, and the resulting pickles are very tasty: salty, sharp, and not the least challenging as a taste.The vegetables preserve more of their own taste and texture than through most preservation methods.

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About Kitchen Garden Magazine

In this month's issue of Kitchen Garden ... - Offers & giveaways worth £2672 , including tickets to Blenheim Palace & Gardens - Runner beans - Hanging baskets - Gutter gardens - Be a blueberry smoothie with advice from our fruit expert - Plug those gaps with our young plant buyer's guide - Yes you can! Pick health-boosting harvests in just 4 weeks - Shady characyers Vag that loves the dark side - Save 10% on products - 6 great recipes fermenting masterclass -Spinach made simple