Creative Ways to Preserve Summer's Bounty

As summer winds down, innovative techniques can help you savor the season’s fruits and vegetables long into the colder months. Rachel de Thample, author of The Fermentation Year, suggests a delightful method of fermenting fruits like plums and blackberries in honey.

To create this sweet preservation, pack your sterilized jars with fruit, cover with honey, and add lemon juice or cider vinegar if the fruit is low in acidity. After a few weeks, this mixture becomes fizzy and can last up to a year at room temperature, though refrigeration is recommended after initial fermentation.

For a twist on traditional kimchi, de Thample introduces a British-style version featuring courgettes, blackcurrants, and strawberries. A traditional Korean variation includes apples and pears, but summer tomatoes can be incorporated as well. Alternatively, plums can be combined with salt to create umeboshi, a tangy brine ideal for savory dishes.

Source: www.theguardian.com