Napa Cabbage Kimchi

My interest in food and fermentation stems from my childhood; I grew up in my parents’ restaurants and production kitchens peeking into pots and generally getting under everyone’s feet. My parents were way ahead of their time – they opened the first vegetarian restaurants in South Africa and produced seitan, tofu and miso in Bristol in the early 70s. Food was central to family life – I have fond memories of foraging seaweed, watercress and mushrooms and driving it all home in our little Morris Minor.

My interest in food production and fermentation, in particular, has never waned – I plan my holiday destinations according to the pickle fare. Fermentation is an ancient process, with traditions across the world. Unfortunately, many of these are being lost in modern life, but pockets of expertise remain. I learned to make kimchi at Chunjinam Hermitage with Jeong Kwan (the now-famous nun from Chef’s Table). And I never miss an opportunity to get hold of an old family recipe – my latest, for pickled pumpkin, comes from my hairdresser’s great granny.

In 2016 I started tickles’ pickles: a small batch commercial producer of naturally fermented pickles from around the world.