What fermented foods can I make to jazz up my meals?
Amelie, London, England, UK
Shatta, a Middle Eastern chilli condiment, is always my first suggestion for ferment debutants. It’s super-easy, relatively quick and very much jazzes up all sorts, from eggs any which way to grilled fish, from roast vegetables to sandwiches (especially ones made with leftovers). Finely slice 250g red or green chillies, toss them with a tablespoon of table salt, then put in a clean jar, seal and chill for three days. After that, blitz them up, then stir in three tablespoons of cider vinegar and a tablespoon of lemon juice, then return to the jar, top with olive oil to cover, then seal and chill again. I like to make a batch each of green chillies…