Kimchi

£7.95 

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One of the best-known ferments, this is spicy, rich and tart. It works well with fatty proteins and cheeses and pure grains like white rice.

You can also blend it into a paste and use it as a condiment or make some kimchi salt by rubbing a teaspoon into a pack of good quality sea salt flakes, spreading them thin on a baking sheet and letting dry out in a warm, well-ventilated room.