The Sarson’s Story
The Sarson’s history started in 1794, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.
Our history
Make this using Sarson’s Malt Vinegar.
Ingredients
- 1tbsp Sesame oil
- 300g Kale, shredded with thick stalks removed
- ½ tsp Garlic powder
- 2 Anchovy fillets, finely chopped
- 1tbsp Sarson’s Malt Vinegar
- 1tbsp Mirin
- 2tsp Sesame seeds
Method
- In a large frying pan with a lid heat the oil. Throw in the kale and toss in the oil, sprinkle with the garlic, stir and put the lid on to cook the kale for 3-4 minutes, shaking the pan occasionally.
- Once the kale is cooked with toasty edges add the anchovies, 1tbsp Sarson’s Malt Vinegar and mirin.
- Sprinkle with sesame seeds, toss well, cook for an extra minute then serve.
Lots more Sarson’s stuff
Pickling Made Easy
From onions to summer vegetables to beetroot, peppers and radishes. Use our guide and be inspired to pickle pretty much anything, right at home in your kitchen.
Make your own pickle