The age-old art of pickling never goes out of style. Bottle up the best of the season’s produce for keeps – a cauliflower piccalilli makes a welcome addition to a ploughman’s lunch spread, and we’d happily put David Chang’s kimchi on… just about anything, really. For a earthy, umami pickle made sans vinegar, try Rough Rice’s recipe for nukazuke (bran-fermented Japanese pickles).
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Cauliflower piccalilli with ham and buttermilk biscuits
How to make nukazuke (bran-fermented Japanese pickles) with Rough Rice
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