What’s in Season: June in the UK
We have made it to June. The days are longer, the soil is warmer, and farmers’ markets are suddenly brimming with colour. We’re at the start of summer, and there’s a natural abundance that invites curiosity, creativity, and — of course — fermenting.
One of the guiding principles of Vinegar + Salt is to work with the seasons. Choosing produce that’s in season isn’t just a more sustainable way to shop — it’s also a way to align our kitchens with the natural rhythms of the year. Seasonal fruit and vegetables are often fresher, more nutrient-dense, and more microbe-rich — all of which support successful, thriving ferments.
Here’s a guide to what you’ll likely find in UK markets and organic grocers this June, and how you might begin to use them in your fermentation practice.
Leafy Greens & Brassicas
Spring cabbage – young, sweet, and perfect for kraut
Kale – a good addition for green krauts or mixed-veg ferment
Radishes – spicy and crunchy; try fermenting whole or slicing thinly
Beetroot – earthy and vibrant; ideal for adding colour and depth to krauts
Turnips – peppery and firm, wonderful when pickled
Root Vegetables & Alliums
Carrots – crisp, sweet and an easy go-to for any ferment
Garlic – still in season, and essential for depth of flavour
Spring onions – milder than regular onions; a core kimchi ingredient
New potatoes – not typically fermented, but worth roasting alongside
Fruits
Gooseberries – tart and bright; lovely when pickled in small batches
Rhubarb – technically a veg, but often treated like fruit; sharp and bold
Strawberries – not for kraut, but beautiful as a fermented shrub or soda
Elderflowers – perfect for cordials, vinegars or wild sodas
Herbs & Aromatics
Mint – cooling and sharp; pairs beautifully with cucumber ferments
Parsley – bright and grassy, great in savoury krauts
Coriander (leaf and seed) – adds citrus notes and complexity
Chives and dill – classic additions to pickled veg and krauts
Fermenting With the Seasons
When you ferment with what’s fresh and available, you’re not only making better-tasting food — you’re supporting local growers, reducing food miles, and creating a deeper relationship with what you eat.
As a tip: if you’re shopping at a farmers' market, have a chat with the growers. Ask what’s peaking in flavour, what was picked that morning, or what’s only around for a few more weeks. These small conversations often lead to the best discoveries — and sometimes the best ferments.
Try This in June:
→ Beet + Carrot Sauerkraut with dill and coriander seed
→ Radish + Spring Onion Kimchi for something spicy and light
→ Strawberry + Elderflower Shrub for a wild, floral summer soda
If you're curious to experiment but not sure where to begin, join one of our workshops or follow along on Instagram for seasonal ideas.
