Kate Howell

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Frozen, canned or fermented: when you can’t shop often for fresh vegetables, what are the best alternatives?

Jesse Beasley, The University of Melbourne; Kate Howell, The University of Melbourne; Nathan M D'Cunha, University of Canberra; Nenad Naumovski, University of Canberra, and Senaka Ranadheera, The University of Melbourne

It’s a great time to learn how to ferment foods. And don’t turn your nose up at frozen veggies - they can be just as nutritious as some of the fresh produce in shops.

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