Here’s a collection of our favourite articles on fermenting, curing, foraging, making and baking!
Featuring everything from experimental kimchi recipes to making your own cheese, or perhaps air-cured biltong. And also pikelets, of course.
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, and is just asking for some experimentation with the huge range of flavors you can…
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…
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…
It was too good to be true – a large supply of organic strawberries, and all for me. To turn into the sweetest of christmas gifts – after all, what says ‘thank you for everything’ better than a jar of exquisite, edible rubies? Nothing, that’s what! However manifesting those jars of jewels proved trickier than…
The upside down fire technique rocks. It’s a cleaner burn with far less smoke and better combustion, gives off more heat, needs less tending and uses the embodied energy in wood more efficiently than the tipi-esque fire method. As an added bonus, the first time you make a fire like this in front of a…