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Born in ancient China, kombucha is a slightly soured and lightly carbonated fermented drink made from sweetened tea. Its origins spread from China (around 200 BCE) across Japan, Korea and Eastern Russia, but in recent years it has exploded in popularity in America and Western Europe. In fact, one of my biggest influencers to help expand my knowledge and confidence has been the USA’s Kombucha Mamma Hannah - her guidance and tips have been invaluable.The fermentation process of kombucha involves a combination of tea, sugar and SCOBY (Symbiotic Culture Of Bacteria and Yeast) with filtered water. Over a 7 – 21 day period the Scoby converts the sugary solution into a healthy drink containing organic acids, active enzymes, probiotic micro organisms as well...

Kimchi is a Korean National Dish and whilst there are many recipes some refer to Kimchi as a Korean Sauerkraut. Commonly used vegetables used to make Kimchi include napa cabbage (Chinese cabbage) daikon radish (also known as mooli) other radishes and spring onions. The list of vegetables goes on and on - one of my favourite blends is white cabbage with cauliflower and carrots. For me, the key - and the most challenging component of Kimchi - is the paste, but once you have the balance that works for you the taste is amazing. Most recipes recommend paprika - I use a blend of normal and smoked. Some recipes include fish sauce but in my view this can be omitted, keeping the paste...

Sauerkraut is basically sour cabbage and goes great with most vegetables, especially carrots, cauliflower and fennel. Cabbage is from the brassica or cruciferous family. Red cabbage has much more antioxidants than white cabbage, but both are considered superfoods and a great source of vitamin C. They are anti-inflammatory and anti-cancerous and should be a regular feature in your diet. Consistency Store purchased sauerkraut is usually very finely shred, however I prefer a mix which I feel improves the texture and taste. I go for 25% finely shred and 75% a few millimetres thicker. Likewise, carrots 50/50 between grated and julienne. Produce like fennel and celery I always finely shred. In the end it is all about personal taste and preference...