Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Kimchi is a Korean method to ferment vegetables in a hot, garlicky seasoning. This unusual version of this famous staple side-dish is a real feast for celery fans.
This easy fridge pickled fried fish is an original way to enjoy small cheap fillets. It is sour, refreshing and perfect as a snack or starter on hot summer days. Allspice gives the marinade a unique taste and aroma.
These Japanese-style, quick pickles are an original way to prepare small spring radishes. Beautifully coloured and refreshing, they are an excellent side dish or snack.
If you love Lemond Curd, but have always been scared of its high butter content, this recipe is for you. This low-fat version is at least as good as the traditional one.
This is a home-made copy of "taberu rayu", a delicious, but expensive Japanese chili, garlic and sesame crunchy sauce. Easy, quick, cheap and without taste enhancers, this is one of the most addictive condiments I know.
Cucumber is a refreshing change from the Winter vegetables one gets bored with at the end of the season. This quick, simplified version of cucumber kimchi will spice up any meal and wake up everyone from the Winter lethargy.
Kimchi is spicy, hot, sour and, like most fermented vegetables, very healthy. High in fiber, low in calories and fat, packed with vitamin C and carotene, it is a real wonder food and a highly addictive delight.
