Continuing the theme of stocking the larder.

Lacto-fermentation, Jerusalem Artichokes and what was for lunch.

Fermenting is one of the oldest skills in the kitchen. Think kimchi, yoghurt, sourdough and pickles. You’ll be familiar with the term lacto fermentation as most likely you’ve read it on restaurant menus or attempted to create your own. I ferment all sorts of fruits and vegetables throughout the year. I use ingredients when they’re at their best during t…