Kimchi is a fermented vegetable relish, typically made with Chinese cabbage (napa) and Korean radish (mooli). Carey's Kitchen kimchi is made in Moretonhampstead, Devon, with seasonal crinkly-leafed cabbages, carrots and my own ferment paste recipe. If you haven't eaten kimchi before, you may have eaten the German fermented relish, sauerkraut. Kimchi is its tastier Korean cousin, made with garlic, ginger and chilli. But it's not only tasty, it's also super-good for you! Kimchi is high in vitamins A, B, and C and in minerals calcium and iron, but its biggest benefit is its healthy bacteria (sometimes called probiotic); the eponymous lactobacillus kimchi. This aids digestion and increases the number of healthy bacteria in the gut. Kimchi is delicious as a relish or side dish with rice, noodles, baked potatoes, sausages, cold meats; in a cheddar cheese sandwich or in a wrap; stirred into scrambled eggs or beef stew; as a topping on burgers. Other ferments and preserves available occasionally, and seasonally. Watch this space! Now making Red Pepper and Chilli Jam, great with barbecues.