It’s widely accepted that fermented and pickled food is good for our guts, helping us to develop more of the “friendly bacteria” that lead to better digestive health. But if you’ve ever looked at a jar of kimchi or sauerkraut on the supermarket shelf and wondered what to do with it, Nick Vadasz has the answer. The founder of his own eponymous brand, Nick’s family has been immersed in the world of pickles and ferments ever since his grandmother fled the Hungarian revolution with just a suitcase of silver, a few photos and a jar of pickles. After all, he says, you have to prioritise the important things in life.
I used to throw a glass of white wine into this sauce and reduce it
