There are only so many jars of traditional British pickle you can consume in a year, and my annual pickling has in recent harvests expanded to include a number of Asian varieties. This recipe book, The Perfect Pickle is a well thumbed and stained inspiration, as was our visit to Japan in 2006. One of the most magical Japanese pickles I tasted, and sadly the nost hopeless to replicate at home, was one made with rice wine lees (the stuff leftover from saki brewing) - an unforgettable, ancient flavour with all the complexity and more besides of any European fermented food. At Lawson Park we regularly make kimchi (a fiery and restorative Korean short-term pickle) for which use the legendary Madhur Jaffrey's recipe, and my nuka box (a paste of fermented rice bran into which vegetables are buried) is now in its third year, having even had to travel to Germany to help cater a Myvillages seminar.

Just now, we have a great many vegetables still in the ground that are fast deteriorating in the stormy weather. Purple shiso is a stunning-looking plant most often grown here in the UK in bedding schemes. We grow it in the polytunnel (as well as the green variety) and now is the time to harvest the large fragrant leaves for winter use. This year I'm again simply layering them flat in a glass jar with miso paste, using a flat knife as if I'm buttering a whole load of sandwiches. It'll last the whole winter, and the mix makes all sorts of delicious soup bases and dressings.

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Shiso preserved in miso
Shiso preserved in miso

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