Delicious, fizzy milky goodness. For thousands of years, people have been making and enjoying milk kefir. This healthy fermented drink is easy to make at home and requires no special equipment, just a tablespoon of active milk kefir “grains” and whole cow, sheep, goat, camel or buffalo milk.
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All About Fire Cider & A Flexible Recipe
Fire cider is a pungent and fiery tonic packed with aromatic antimicrobial herbs and spices. Traditionally taken to ward off respiratory infections such as colds and flu. It is a modern form of an ancient herbal medicine called an oxymel. What’s more, this humble homemade remedy has also had its fair share of controversy!
Four Inspiring Mountain-Hugging Veggie Gardens in Hobart
Almost vertical mountain slopes, crazy weather and abundant wildlife – these are just some of the factors that make establishing a productive garden in nipaluna | Hobart challenging. We visited four gardens, thriving in their mountainous homes and providing an abundance of food for their creators and communities.
How Your Kombucha SCOBY Works (It’s Like Magic!)
Have you ever wondered how your kombucha SCOBY works? This rubbery little biochemical factory seems almost magic in the way it can transform sugary tea into a tart, effervescent, nutrient rich beverage. If you are curious about how it weaves its magic, read on!
Sticky Turmeric Chai Tea: a Spicy Hug in a Mug
It can get chilly down here at the end of the world. Vibrant sticky turmeric chai comes to the rescue. An aromatic, spicy cup of sunshine. Like a hug-in-a-mug on a cold day.
Ginger Bug: Ferment Your Own Feisty Fizz
Making your own fermented ginger bug is so easy. Let me show you how!
Foraged Wild Greens Spring Pesto Recipe
Wild and free! Beneath your feet – in gardens, reserves, along waterways and roads, you will find an entire world of wild edible leafy greens. What better way to celebrate all this spring goodness than with fresh pesto?
Make Your Own Funky Kimchi
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. Let’s learn all about kimchi, then I will step you through making your first batch.
How to Make Jun – The “Champagne of Fermented Drinks”
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,…
All About Calendula (and a Healing Balm Recipe)
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…