Pickle power: how to make your first ferments | Kitchen aide

<p>Little more than clean jars, salt water and time are needed to get you on the path to perfect pickles</p><p><strong>I love ferments and want to start making my own</strong><strong> to save money</strong><strong>. Where should I start? <br></strong><em><strong>Ben, by email</strong></em><strong><br></strong>“Maybe with some carrots, onions, cucumber or beetroot – anything Ben has an excess of,” says <a href="https://theksi.co.uk/">Connor Wilson</a>, head chef at <a href="https://www.theguardian.com/food/2023/jul/07/kirkstyle-inn-slaggyford-northumberland-grace-dent-restaurant-review">The Kirkstyle Inn</a> in Slaggyford, Northumberland. “Fermentation is a great way of preserving produce, but it won’t give new life to things that are past their best.”</p><p>That said, tired-looking carrots would be perfect for <a href="https://www.theguardian.com/profile/olia-hercules">Olia Hercules</a>’ go-to for newbie fermenters: “If they look dehydrated but without any rotting, they’re amazing to ferment,” says the author of <a href="https://guardianbookshop.com/strong-roots-9781526662927/">Strong Roots</a>. “The sugars concentrate and you get this bright carrot flavour.” Start by slicing carrots (“the thinner or smaller the pieces, the quicker they’ll ferment”), then make a brine by mixing 35g rock or sea salt (“don’t use table salt”) with a litre of water (“tap is fine, filtered is better”), and making sure the salt dissolves. You can then go as fancy or simple as you like: “Drop in some peppercorns, allspice berries, coriander seeds, fennel seeds or anything else you think might go, bring the brine mix up to a simmer, then take off the heat and leave to infuse and cool to room temperature.” Pop the sliced carrots in a sterilised jar, then fill with the brine, making sure the ve