Know how to pickle your cabbage or make a lip smacking relish? Learn how to make your own kimchi and sauerkraut courtesy of Nick Vadasz.
Nick from Vadasz Deli came to Food at 52 as part of a corporate kitchen hire to dazzle the team with knowledge of how to kick start kimchi and sour up sauerkraut, amongst other gems, as part of a birthday celebration.
Armed with gallons of vinegar, sieves and an impressive array of his best selling take home jars, Nick created a vinegary paradise for fermented and preserved veg.
![](http://cdn.shopify.com/s/files/1/0648/3325/files/pickles_sieves_cropped.jpg?14230117468378685094)
![](http://cdn.shopify.com/s/files/1/0648/3325/files/pickles_set_up_cropped.jpg?14230117468378685094)
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![](http://cdn.shopify.com/s/files/1/0648/3325/files/pickles_jars_cropped.jpg?14230117468378685094)
Want to learn his recipe for kimchi and sauerkraut? Just click on the links and be sure to let us know how you get on!