Well Preserved

I’ve been on a preserving bender lately, with all the end of summer glut at the markets. Roasted tomato sauces, damson plum jam, loads of kimchi and other fermented veg, and pickled jalapenos.
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The roasted tomato sauce was from Hugh Fearnley-Whittingstall cookboog veg Every Day (basically cut in half, sprinkle with a little oil, thyme, garlic and salt and pepper and roast at 180degC for an hour or so, push through a sieve, then simmer the resulting sauce for another couple of hours along with some vinegar and sugar). Here are the links to the best recipes I found for the other goodies:

http://purplefoodie.com/pickled-jalapenos/#.UTxM0RnpZD8

http://mynewroots.org/site/2013/01/fabulous-fermentation-week-kimchi/

http://wondrouspilgrim.blogspot.co.nz/2010/08/damson-plum-preserves.html

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