It’s deep earthy flavour mixed with the spice lends itself nicely to sweet fatty foods, stone fruits and nuts. Add to a salad of radicchio, crumbly goats cheese, blood oranges and toasted walnuts. Include in a chocolate and beetroot brownie recipe for an extra punch of flavour. It goes fantastically with simple roast pork belly and apple. Or try including it in Indian thoran made with cabbage, coconut and spices; either cooking with it or stirring it through just before serving alongside cashews and fresh coriander.
Ingredients: Cabbage, beetroot, red chilli peppers, salt.
London Fermentary is based at Spa Terminus in Bermondsey, and was created as a way to make use of leftover veg from the greengrocer Puntarelle and Co. Its owner Elena was inspired by her Russian heritage to make raw, live, delicious products that contain gut-friendly bacteria.