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.
