Story: Fermenting Vegetables
Episode: 6
Presenter: Neville Passmore
Air Date: 26th September 2026

Neville puts an abundant harvest of cabbage and beetroot to good use, exploring the traditional technique of salt fermentation and turning fresh produce into delicious, long-lasting ferments.

• Preserving the harvest – When the garden produces more than you can eat, salt fermentation is a simple traditional method of preserving vegetables for much longer.
• Making sauerkraut – Fresh cabbage is finely sliced, mixed with salt and massaged to release its natural juices before being packed into jars and kept submerged.
• Fermented beetroot – Beetroot can be prepared in a similar way, using a 2.5% salt solution before being left to ferment.
• Time to ferment – Cabbage can turn into sauerkraut in around a week, while beetroot typically takes about a month. Once ready, both can be refrigerated and enjoyed with meals.