Kimchi

You either love or hate this spicy, pungent condiment. Full of veggies, garlic, ginger and chillies it is packed with vitamins, calcium and iron, enzymes, and gut-friendly bacteria.

I've always enjoyed it, the more so since eating it fresh (so to speak, given that it is fermeneted) in S.Korea where you can find specialist kimchi restaurants. You can't help but admire the nerdishness of it all.

There are nealry 200 types of kimchi so it's well worth experimenting with at home to produce something to suit your taste. This cabbage & root mix is delicious even before it is fermented so I always snaffle a helping before I bottle it up.