Alissa Timoshkina's Fermented Slaw · Rach Pilston
Alissa Timoshkina’s second book, Kapusta, takes us on a journey across Eastern Europe, celebrating the humble vegetables that have shaped her cooking. Here, she’s shared with us her ‘master’ recipe for ferments with plenty of Halen Môn Pure Sea Salt, of course.
From Alissa: ‘ Fermented food is the stuff of life in Eastern Europe. It is one of the oldest forms of ‘cooking’ and preserving food in many parts of the region, one that dates back at least to the 10th century. It encapsulates the food philosophy of my book perhaps better than any other dish or cooking technique in this book. By opening a jar of fermented food we gain access to the culinary, the cultural and the political history of Eastern Europe.’