Glut health
September has got to be one of the most abundant, colourful and nutritious months of all. It marks the end of summer’s riotous display of colour, but still offers rich berry, pepper and tomato reds swelling alongside lush aubergine purples and earthy orange carrots. As late summer mellows into autumn, there’s a bounty of marrows, squashes and pumpkins, as well as softer-hued orchard fruits: blushing apples, pert pears and perfumed quinces.
The perfect way to capture this cornucopia is fermentation, which is one of the oldest ways of preserving food, as well as one of the healthiest preservation techniques and, to my mind, the most delicious. I’ll show you three simple techniques to use on this month’s harvests of fruit and veg, so nothing goes to waste. You can capture the season’s goodness and have delicious treats to tuck in to for months to come.
As we edge into winter, your jars of fermented harvests will deliver more than just flavour, they’ll provide immune-boosting nourishment just when you need
