Spiced Veg-Kraut: Dine For Change Sustainable Focused Recipes

Dine For Change by Diners Club International presents Chantelle Nicholson, Chef & Owner of Apricity in London, to help spread awareness on the need for changes to food consumption patterns through sustainable-focused recipes that can be recreated at home. Spiced veg-kraut (akin to kimchi) (using any vegetables that are on their last legs; such as carrot, cabbage, fennel, celeriac, parsnip, swede, cauliflower leaves) Process: blend together chillies, ginger, garlic & vinegar. Finely slice vegetables then pack with the paste (IRL this would need 4-6 days to ferment for full flavour) Time: 10 mins N.B. as this will be a very short recipe/process, we could add in the extra step of making fritters with the it Time: 15 mins extra