As the summer season draws to a close, there are numerous inventive methods to preserve the abundance of fruit and vegetables, ensuring that the flavours can be enjoyed long after the warmth fades. Fermenting fruit in honey, creating British-style kimchi, and pickling are a few ways to extend the life of your harvest.
Fermentation in Honey
Rachel de Thample, the author of “The Fermentation Year,” suggests fermenting summer fruits like blackberries or plums in honey. This method complements cheese, meat, or fish, and transforms the syrup into a delightful alternative to maple syrup. De Thample advises placing fruits in sterilised jars and submerging them with honey. If the fruit lacks acidity, introducing a touch of lemon juice or cider vinegar helps balance the flavour. Seal the jars and allow the mixture to ferment for a few weeks, achieving a subtle fizziness capable of preservation for up to a year at room temperature, though refrigeration is recommended after a few weeks for longevity.
British-Style Kimchi and Umeboshi
For a twist on traditional kimchi, De Thample offers a British version using courgettes, blackcurrants, and strawberries, recommending tomatoes as an addition to the paste. Alternatively, for those with an abundance of plums and damsons, she suggests crafting umeboshi in the Japanese style. With 15% salt per 100g of fruit, salt layers with the fruit in jars create a brine that can substitute as a flavourful soy sauce alternative.
Cheong and Lacto-Fermentation
Kenji Morimoto, author of “Ferment,” advocates for Cheong, a Korean method involving equal parts sugar and fruit. This process results in candied fruit and syrup, suitable for culinary use in desserts, beverages, and savoury recipes. Additionally, Morimoto highlights lacto-fermenting cherry tomatoes to add zest to winter dishes. The preserved tomatoes enrich grain bowls, salsas, pastas, and more.
Pickling Summer Vegetables
Pickling remains a versatile preservation technique with courgettes standing out as prime candidates for a sweet vinegar brine. According to Morimoto, courgettes maintain their crunch better than cucumbers and provide ample creative flavour possibilities, including mustard, fennel, dill, and more. This method ensures a supply of summer freshness well into the colder months.
Reporting based on coverage first published by theguardian.com.