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Jar code: the essentials to set you up to make perfect pickles
The Guardian Weekly
|October 24, 2025
I love ferments and want to make my own. Where should I start? Ben, by email
“Maybe with some carrots, onions, cucumber or beetroot - anything Ben has an excess of,” says Conor Wilson, head chef at The Kirkstyle Inn in Slaggyford, Northumberland. “Fermentation is a great way of preserving produce, but it won’t give new life to things that are past their best.”
Bu hikaye The Guardian Weekly dergisinin October 24, 2025 baskısından alınmıştır.
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