Visitors to the Abingdon farmers’ market showed strong interest in fermented vegetable and pickle products on Friday.

The monthly market takes place on the third Friday in the town square and wraps up around 2 in the afternoon.

Among the many food stalls at last Friday’s event was one run by Kimchi With Everything, a Thame-based business.

Kimchi is a traditional Korean method of preparing pickles that can be eaten with meals, used as a stuffing, or added for extra taste.

Tina Ng, who runs the fermented pickles and vegetables stall, mentioned that she visits this market on a regular basis and that there had been plenty of customer interest for a Friday, which she described as rather pleasing.

According to details provided by the business, their kimchi is left to ferment naturally for a minimum of 12 weeks to ensure the best possible health properties and taste are achieved.

The process creates a balance between the pungency and the deep flavours that develop as the cabbage ferments.

The taste characteristics they aim for include kimchi with a rich, sharp brine, hints of mild cheese-like notes, a gentle fizziness, the satisfying crunch of the cabbage, and an overall flavour that leaves people wanting more.

Other traders at the market sold honey, truffles and fresh produce.

Abingdon also hosts a food market on Mondays in the square, as well as a local market that takes place several times throughout the year.