Fermentation may be one of the oldest preservation forms, but its popularity has soared in recent years thanks to its apparent health benefits. Fermentation is the process in which a microorganism like yeast or bacteria creates a desirable change in food and beverages, making it more easily digestible. In turn, these good bacteria help to maintain gut health. Sauerkraut, kimchi, miso paste, wine, and dairy products such as yoghurt and kefir are all created by the fermentation process.

Pickling is one of the best ways to capture the flavours of produce when they’re at their seasonal peak. Pickling preserves foods in a high-acid solution, usually by adding vinegar. Typically, the vegetable will rest in brine for a short time before being brought to a boil in a vinegar solution, placed into jars and covered with the remaining solution. In the Mediterranean region, pickling in high-quality olive oil is considered the best method for preserving the sun-ripened fruits of summer.

Before reliable refrigeration, people would use salt- or dry- curing to preserve meats. This simple process involves coating the meat with a salt cure rub which draws out the moisture for a more concentrated flavour and makes it safe to store at room temperature. The centuries-old practice of curing foods has resulted in some of our favourite delicacies, from prosciutto to salami, and cured meats are an excellent addition to any cheeseboard.

Drying is the simple process of dehydrating foods, removing the water needed by bacteria, yeasts, and moulds to grow. This method is easy to do and can be used for most types of foods, including fish, meats, fruits, and vegetables. The original form of this method (air drying) can be time-consuming, so drying in a conventional oven is a great alternative. Dried foods not only achieve a longer shelf life but also develop nuanced flavours.