Fermented vegetables like sauerkraut, beetroot in kvass, gerkins are the well known participants . But there are so many more perfect candidates for the salt brine treatment.

In fact, my grandparents in the polish Lake District Mazury, have been fermenting pretty much everything that they grew in their vegetable garden, even mashrooms fromthe nearby forests.

This was a way of preserving the vegetables to have enough vitamins throughout the harsh winter month.

Fermented veggies have been part of my life since childhood. And it is now a big part of my children’s life.
I have been making sauerkraut, kvass and lacto-fermenting root veggies for my girls from the beginning of their food journey and it is also a big part of the recipes that I developed for the book milk to meals. 

And if you think, how easy and simple this is and about the amazing benefits for your gut health and then, to top it off, the amazing taste and zing that it brings to so many dishes it’s an absolute no-brainer.

In this recipe I show you how to ferment red cabbage, radishes, cauliflower and beetroot which is pretty much the same for all of them. All you then need to do, when they are ready, is to mix them all up to make a Gorgeous purple slaw to top my Pulled Aubergine and Belotti been Ragu tacos, fish tacos or any kind of tacos.

It is unmissable as part of a rainbow Buddha bowl, essential at a BBQ, stunning in a sandwitch and so delicious with stews.