Pickling, fermenting and preserving
‘Kimchi is important like air is important’: chef Jung Eun Chae on her cabbage memories – and recipes
Her Korean restaurant Chae seats just six diners and has a made-from-scratch approach with some ingredients taking more than a year to prepare. Here the chef and owner shares the meaning – and method – behind kimchi
Observer Food Monthly's 20 best recipes
Wild Cornish sardine salad recipe by Uyen LuuAdd peppery watercress to juicy sardines and finish with pickles for a palate-pleasing meal
Waste not
How to pickle peaches – recipeWaste not
How to turn surplus summer veg into an easy ferment – recipeAsk Ottolenghi
Ask Ottolenghi: what’s going wrong with my preserved lemons?
Marie Mitchell’s recipes for Jamaican pepper prawns and ackee and saltfish tarts
From the sea and the earth: a Jamaican double act full of colour and authentic flavour
Waste not
How to turn brown bananas into a delicious curd – recipeBrown bananas make a toffee-like curd to spread on toast or to eat straight from the jar
Bread but not butter: which foods are worth making from scratch?
Maqluba, spicy salad and pickles: Sami Tamimi’s Palestinian recipes for iftar
The microbiome miracle: how to make your own kombucha, kefir, kimchi and kraut
Waste not
How to turn spent lemon halves into preserved lemon rind – recipe
The new vegan
A vegan Christmas stocking filler: Meera Sodha’s recipe for giardiniera, or Italian picklesA pleasingly rustic, Sicilian-style recipe for mixed veg fridge pickles
Waste not
How to turn excess sprouts into kimchi – recipeKimchi is a great way to preserve a glut of sprouts – and, for that matter, just about any other vegetable – over the festive season
Waste not
How to reuse pickle juice to make more picklesDanish roast pork, Dutch ‘hot lightning’ potatoes, Romanian bacon soup: Diana Henry’s pork recipes
The good mixer
Cocktail of the week: Johnnie Collins’ fermented plum negroni – recipeWaste not
How to use apple scraps to make pectin jelly (plus a bonus pie) – recipe
Waste not
How to turn spent corn cobs into a delicious jelly or spread – recipeWaste not
How to turn yoghurt pot scrapings into a Middle Eastern marinade – recipe
The good mixer
Cocktail of the week: Bar 3’6 at Fortnum & Mason’s Triangle – recipeA simple rhubarb shrub adds sweetness and colour to this gin and wine livener
About 137 results for Pickling, fermenting and preserving 
