Learning how to make fermented vegetables

I have recently discovered a fantastic food shop a few junctions down the motorway into Cheshire called The Real Food Company, run by husband and wife Nick and Carol and their daughter Silvie.  They are knowledge and friendly and I’ve enjoyed getting to know them, and spending hours chatting whenever I pop down to stock up on great food.

Through them I have got interested in fermented vegetables, the one that I could most easily identify with when I approached this unknown new world was sauerkraut, not because I’d ever tried it before, but because I’ve heard of it.  Followed by kimchi, primarily because it’s mentioned quite a lot on US street food programmes on the Food Network channel.