Seasonal ferments: nectarine kimchi and plum vinegar

How do you use kimchi?

• Serve alongside eggs, roasted vegetables, chicken or fish. Add to grilled cheese sandwiches.
• Chop into grain bowls or tacos.
• Spoon over fresh ricotta or avocado on toast.
• Add to a summer salad for a sweet-heat contrast.

How do you use plum vinegar?

• Whisk into salad dressings.
• Splash over roasted vegetables.
• Use to brighten pan sauces.
• Add to shrubs or sparkling water.
• Finish stews or braises for acidity.

Yellow nectarine kimchi

Add a tangy taste to fruity sweetness to make a side dish that will add a surprise flavour to main dishes.

Makes: 1 × 1-litre jar

• 500g yellow nectarines, pitted and sliced into 6–8 pieces (or peaches/apricots)
• ½ tablespoon salt
• 1 tablespoon tamari (optional)
• Chilli flakes, to taste
• A little grated ginger
• Native cinnamon anise (optional)

1. Mix all ingredients well and transfer to a 1-litre jar. Cover the surface with a piece of baking paper to keep fruit submerged, then close the lid.

2. Because stonefruit is high in natural sugars, fermentation happens quickly. Expect bubbling and rising by day two. Ferment for 3–4 days.

3. Once ready, refrigerate and eat within a week, or transfer to a smaller jar and store in the fridge for up to 3 months.

Plum vinegar

Simple to make with only three ingredients, this vinegar can be used to add a healthy dash of goodness to dishes.

Makes: 2-litre jar

• 4–5 very ripe plums, pitted (or 2–3 nectarines/peaches)
• 2 tablespoon sugar
• 1.5 litres water

1. Place the fruit and sugar into a 2-litre jar. Pour over the water and stir to dissolve the sugar. Close the lid loosely to allow gases to escape.

2. Within 2–3 days, you’ll notice bubbling as fermentation begins. Stir once daily.

3. Continue fermenting for 3–4 weeks, stirring occasionally. The liquid will gradually shift from sweet, to tangy and lightly alcoholic, and finally to pleasantly sour as acetic acid develops.

4. Once it tastes balanced and vinegar-like, strain, bottle and allow to mature for another month or two before using.

To make plum kvass

If you would like to make a lightly sparkling probiotic drink, strain and bottle the plum ferment after 3–5 days — once the sweetness has disappeared and the liquid tastes pleasantly tangy. Refrigerate and enjoy chilled.

TIP to help reduce  waste

After vinegar has been strained, dehydrate the fruit pulp, blitz into a powder and mix with salt to create a tangy fermented seasoning.