Fermentation is one of the oldest preservation methods — and one of the most satisfying to do yourself. All you need for sauerkraut is cabbage, salt, and time. Shred the cabbage, massage with salt, pack into a jar, and let nature handle the rest.
Kimchi is a spicier cousin, with napa cabbage, garlic, ginger, chilli, and sometimes radish or carrot. The process is similar, but the flavour is bolder and more complex.
The magic lies in the transformation — vegetables become tangy, probiotic-rich foods that last for months in the fridge. It’s cooking that keeps working for you long after you’ve packed the jar.