https://www.vinegarsalt.co.uk/blog daily 0.75 2026-03-14 https://www.vinegarsalt.co.uk/blog/whats-in-season-april-uk monthly 0.5 2026-04-01 https://images.squarespace-cdn.com/content/v1/679378388d93402569b3a061/0751cde5-cc84-400d-84d1-db2dde680af2/IMG_7430.jpg Blog - Whats in Season: April UK - In April, you may find Asparagus Jersey Royal new potatoes Spring onions Radishes Spinach Chard Spring cabbage Purple sprouting broccoli (early month) Wild garlic Rocket Early herbs https://www.vinegarsalt.co.uk/blog/the-quiet-alchemy-of-fermentation monthly 0.5 2026-03-08 https://images.squarespace-cdn.com/content/v1/679378388d93402569b3a061/5b49cf4a-0298-4dd8-ad04-2e31be732a2d/IMG_5117.jpg Blog - The Quiet Alchemy of Fermentation - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.vinegarsalt.co.uk/blog/whats-in-season-march-uk monthly 0.5 2026-03-01 https://images.squarespace-cdn.com/content/v1/679378388d93402569b3a061/1763327787547-X5Y2MNXXDKQVOQCOK45Q/IMG_0405.jpeg Blog - What’s in Season: March UK - You will find: Leeks Cabbage (savoy, white and red) Purple sprouting broccoli Kale Parsnips Carrots Beetroot Swede Spring greens Early wild garlic Forced rhubarb https://www.vinegarsalt.co.uk/blog/why-fermentation-makes-a-meaningful-team-experience monthly 0.5 2026-02-21 https://www.vinegarsalt.co.uk/blog/whats-in-season-june-in-the-uk monthly 0.5 2025-06-07 https://images.squarespace-cdn.com/content/v1/679378388d93402569b3a061/a6162a3c-dc9c-4ca9-bd82-5a4fca6cf9a9/IMG_0384.jpg Blog - What’s in Season: June in the UK - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.vinegarsalt.co.uk/blog/a-guide-to-gathering-your-fermenting-fruit-and-veg monthly 0.5 2025-06-07 https://images.squarespace-cdn.com/content/v1/679378388d93402569b3a061/e6517d00-2764-4001-98f2-4105bbf9eac6/3d9cc583-3bd8-4509-be6c-ab789094a0b4.jpeg Blog - A Guide to Gathering Your Fermenting fruit and Veg - Make it stand out Bridget at the Victoria Park Farmers Market https://www.vinegarsalt.co.uk/blog/lacto-fermentation monthly 0.5 2025-05-25 https://images.squarespace-cdn.com/content/v1/679378388d93402569b3a061/76351ccc-b4ca-4efb-8d2e-202cf87cfc10/IMG_7167.jpg Blog - Lacto fermentation - A moment for the microbes: Microbes are everywhere, within and all over every part of us - from our skin, to our digestive tract. We have these tiny ecosystems of microbes within us, helping us break down food, and rid our body of things we don’t want or need, so it's important to look after them. These little fellas unlock nutrients by producing enzymes, helping break down the molecular structure of food and therefore aid in digestion. By consuming more fermented foods, we are providing our body with more bioavailability that other non-fermented foods lack, and therefore should become a staple in your weekly meals. We love microbes basically. Fermentation process: Fermentation is the process of exposing ingredients to certain conditions that are favourable to the microorganisms that benefit us. The key ingredient in fermentation is the brine, where our little microorganism friends thrive. If you’re fermenting shredded veggies (like cabbage for sauerkraut), they create their own brine when combined with salt. But if you’re working with larger chunks, you’ll need to add salt and water to make the brine. The process of fermentation must happen anaerobically, meaning that there must be no presence of oxygen which is why the vegetables should be fully submerged in the brine. Think of it as the number one rule of fermentation: keep those veggies cozy and covered! If they pop up above the brine for a little “air,” they risk being exposed to bad bacteria and could spoil. Fermentation time can be as quick as a few days or as long as several months – it all depends on your taste. Once you’re happy with the flavour, pop it in the fridge. This slows fermentation down, allowing you to enjoy your creation for months. For the most beneficial bacteria, aim to let it ferment at least two to four weeks. 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