Kimchi, fermented and ready to eat.
If you are like me and love a deep umami punch in the palate, then kimchi is the ferment for you. It has a spicy slow burn from Korean chilli and the fermented funkiness of fish sauce….
Make Your Own Funky Kimchi
Honey Fermented Garlic and Fresh Honey Garlic Mash
Local Raw Honey and Garlic Cloves
My two pantry apothecary essentials for winter are honey fermented garlic and elderberry syrup. Garlic is great for knocking bacterial infections on the head, you will have no fear of infecting anyone else once they have a whiff of your breath!…
Sauerkraut “Any Which Way” – Jar or Crock
Ruby Red Cabbage Sauerkraut Straight From The Jar
Most people start their fermentation journey with sauerkraut. It is such a simple and tasty ferment with a long history and the flavour combinations are seemingly endless.
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Kombucha Basics
Kombucha Fermented Tea
OK, this stuff really looks like a witches brew! Even so, kombucha is my ferment of choice. I love tea in all it’s incarnations. Kombucha is a fermented tea and really showcases the flavour with a funky edge. You can do a second ferment to introduce new flavours such as fruits and spices however the naked “booch” is really good!…
Ruby Red Chard Stem Ferment
I love my rainbow chard, it adds a little carnival feel to my veggie garden and it lasts and lasts many pickings. Alas, one day I go to harvest a few more leaves and I notice they are becoming smaller and less prolific as the plant comes to the end of it’s productive life. I finally pull them from the ground and the roots are massive and gnarled after a year of giving….