By serving sausages in this way, my children also eat onions, garlic, celery (chop it small), leeks, beans and rosemary.

This is a favourite ferment here. There is always a jar of it on the go.

Milk kefir is the most amazing concoction. Seeing the process in action, the smells, the changes in consistency of the milk is really quite thrilling.

Water kefir contains around 10-15 strains of beneficial bacteria and yeasts. For us, it is a healthy and refreshing drink.

This cabbage free tomato ferment is adaptable, quick and easy to do.

I kid you not - sauerkraut cake is a “thing” and has been for some time. If we eat carrot cake, why not sauerkraut cake?

I have been making fire tonic for my family for years now. I make apple cider vinegar myself and this forms an amazing living solvent, which then extracts constituents from the herbs I soak in it.

This stuff is a little addictive, but in a good way. It is great as a pasta sauce, on pizzas, mixed into a bean stew, a chilli or a bolognaise.

I get loads of tomatoes ripening at the same time in one brief, but glorious glut. Fermenting is a brilliant way of conserving the glut.