If you are like me and love a deep umami punch to the palate, then kimchi is the ferment for you. It showcases the spicy slow burn of Korean chilli and the fermented funkiness of fish sauce.
Have you tried jun? It is sometimes referred to as the “champagne of fermented drinks”. I remember the first time I tried it. A friend of mine has huge ceramic crocks on the go, full of jun. She prepared a tall glass for me with ice and freshly crushed verbena leaves … that was it,…
A stash of calendula is an essential herbal medicine to have on hand for making remedies to treat minor wounds, burns and infections. This hardy plant is easy to grow, preserve and use, let’s find out how! When winter descends, the veggie garden takes on tones of dark greens and purple. Calendula punctuates the garden…
Take your next meal to a whole new level with these healthy flavour bomb dressings. Bursting with flavour and dense in nutrients they are the antidote to bland. I use Sunday afternoon to ease my way into the busy week ahead. An hour or two of batch cooking is well worth the effort,…