It is with much excitement that we can finally share with you – the Milkwood book is coming. Hooray! Many years in the making, our little labour of love will be out in all good bookstores on September 1st. We … Continued
Master Tonic, or Fire Cider, is a potent home-made remedy for winter colds and lurgies. It promises to boost your immune system, it’s anti bacterial, it’s anti viral and should ward any colds off like a medieval swordsperson. It also happens … Continued
Summer downtime is the perfect chance to get fermenting, even if the heat means that everything bubbles like crazy! Check out these 4 recipes for some easy yet delicious ways to get some probiotic action into your kitchen this Summer. … Continued
A few Sundays back, we took over a guestaurant in Redfern to get messy. Cabbage was chopped, vegetables were brined, milk was kefir-ed, kombucha was drunk and much was learned. All in the glorious undertaking of learning how to use fermentation … Continued
We’re loving learning the techniques of getting living foods into our diet, and one of the easiest to master is the fast-turnaround ferment of water kefir (also known as tibicos). This yummo probiotic soda requires very little effort, minimal waiting time, … Continued
Young country wine is a simple ferment composed of fruit, sugar, water, air and time. With the help of the naturally occurring yeasts on the skins of the fruits, these simple ingredients can be transformed into a delicious good-time brew…
A room full of Hobart’s chefs, bakers, brewers, farmers and current and would-be fermenters. A large amount of vegetables. Jars and graters and chopping boards everywhere. And, then, the descent into kraut-laden chaos…
So when Sandor Katz lands on our shores in a few weeks, we’ll be feeding everyone who comes along to the evening talks, sessions and workshops with fermented goodness. Crocks are bubbling across the country in readiness – thanks to … Continued
We had the best fun at the free little Fermentation workshop at the MCA last night! As promised, here’s the recipes from what got made. Apple and Juniper Sauerkraut and that delicious Fermented Tomato Salsa…
In readiness for joining us in a few short weeks for the Art of Fermentation with Sandor Katz tour, Sandorkraut recently recorded an interview with the Good Doctors. As usual, the interview was a great mash of folk history, science … Continued
We’re curating a series of ‘Club Nights’ for the Museum of Contemporary Art in Sydney this January… and the theme is (wait for it) Permaculture! The fun starts this Thursday the 9th at 6pm. Here’s what we have planned for … Continued
The whole restaurant-with-added-market-garden is becoming a bit of a thing. And hooray for that. Most examples I’ve seen, however, are heavy on look-and-feel, but light on actual, really truly, garden-to-plate action. Not so with Harvest Cafe in Newrybar, just south … Continued
Due to my antennae being tuned to all things ferment related just now, I have become a little obsessed with the human microbiome. Because that’s what we all are, you see. A symbiotic community of microbes. There are 10 times more … Continued
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