A Guide to Gathering Your Fermenting fruit and Veg
If you’ve found your way here, chances are you’re either preparing to join me in a workshop — how exciting — or you’re beginning your own fermenting journey at home. In either case, welcome. You're in the right place.
Whether you're working with kimchi or sauerkraut, there’s no one-size-fits-all recipe. Both are incredibly versatile, and part of the joy of fermenting is discovering what you like — through a little trial, some error, and a healthy dose of experimentation.
That said, it helps to begin with a foundation. Below, you’ll find a list of core ingredients — the non-negotiables — along with a series of optional additions to inspire your creativity. Consider this a guide, not a rulebook. Feel free to adapt based on your tastes and, most importantly, what’s available and in season.
When shopping, I encourage you to choose organic, seasonal produce where possible. Not only will the flavours be fuller and more vibrant, but fresh, chemical-free vegetables are also more welcoming to the natural microbes that make fermentation possible. The fewer pesticides and artificial processes, the better the conditions for your ferment to thrive.
Bridget at the Victoria Park Farmers Market
For kimchi
Essentials
1 white onion
1 large chunk of fresh ginger
1 whole head of garlic
A bunch of spring onions
Napa (Chinese) cabbage
Optional (but worth exploring)
2–3 carrots
A bag of Brussels sprouts
1–2 pears
A bunch of radishes
Seaweed (use sparingly — strong in flavour)
1–2 apples
1 daikon radish
for Sauerkraut
Essentials
Cabbage (white is traditional, but red works beautifully too)
Optional (mix and match based on what’s in season):
2–3 carrots
1–2 apples
3–4 small beetroots (or 1 bunch)
Fresh herbs: dill, parsley, basil, coriander
A thumb of fresh turmeric (or use organic powder)
1 onion
1–2 turnips
1 medium piece of ginger
1 whole head of garlic
1 bulb of fennel
1 lemon
A final note:
There’s no need to overthink it. Look around your local markets, ask the growers what’s in peak condition, and follow your curiosity. Each ferment is a chance to learn something new — about food, flavour, and even your own rhythms and preferences.
Whether you're joining a class or crafting something quietly at home, I hope this guide helps you feel confident and inspired to begin. Let the microbes do their work — all you need to do is start.
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Want to know what’s in season in London right now? I’ll be sharing seasonal produce guides and farmers’ market tips regularly — so feel free to subscribe or follow along on Instagram @vinegar_and_salt_
