Summer is one of the best times of the year for English produce, where for four months straight an abundance of local berries and veg are available across Cornwall. But after months of enjoying sweet strawberries and delicious courgettes, it can be hard to part ways with our beloved summer produce when autumn comes along with a new crop of goods. But this doesn’t have to be the case.
Pickling and Fermentation Workshop
Pickling and fermenting is a brilliant way to extend the shelf life of our favourite produce whilst creating a brand new ingredient to use throughout the winter months. Perfect for when we’re missing our summer veg. Whilst this way of cooking has been practiced for hundreds of years, it has recently had a resurgence in popularity due to its many gut health benefits as well as its ability to cut down on food waste, something our chefs are always tackling in the Fifteen kitchen.
The most recent Cool Food workshop covered exactly this. If you haven’t heard about Cool Food, it’s a collaboration with the Cornwall Food Foundation, the Peterborough Environment City Trust and Al’Terre Breizh who together show individuals, communities and organisations the real-time impact they can have by working together to reduce carbon emissions, by harnessing the knowledge and experts in food, nutrition and the environment.
The workshop was run by Billy one of Cornwall Food Foundations’ Community Food Workers. He showed the participants three recipes for pickling and fermenting veg including, pickled cucumbers, celeriac and apple kruat as well as chrain, which contains beetroot and horseradish. They were all incredibly easy to follow, where the most strenuous part included sterilising the jars and waiting patiently for the ingredients to pickle and ferment. This can take anywhere between 2 to 3 weeks. If you fancy having a go at home you can find the recipes here.
This form of preserving ingredients is also incredibly popular here in the Fifteen kitchen. Head Chef Adam Banks takes inspiration from Scandinavian cooking which involves a lot of pickling and fermentation, by using these techniques they make the most of the fantastic produce we’re supplied with to create ingredients for dishes all through the year. Just recently Senior Sous Chef Andi has been fermenting Buttervilla Blueberries with rosemary to use this autumn.