Try instead: KIMCHI

This Korean dish follows the same basic principles as sauerkraut – fermenting cabbage to create a lactic acid solution that lends a sour taste – but it includes more flavours, namely a Korean chilli called gochugaru, which is now easily accessible in the UK through online retailers. As well as the cabbage, carrots and daikon are used, as well as garlic, ginger and spring onions. It’s the perfect accompaniment to almost every meal imaginable, and once it’s really aged and tangy, it’s brilliant in kimchi fried rice. Try Good Food’s speedy version at bbcgoodfood.com/recipes/ quick-kimchi.

To read more from Melissa, go to bbcgoodfood.com/writer/melissa-thompson