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Ginger bug, fermented drink, fermentation from ginger root

Ginger Bug: Ferment Your Own Feisty Fizz

Making your own fermented ginger bug is so easy. Let me show you how!

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Wild Green Spring Pesto Ingredients - wild fennel, watercress, almonds, garlic, salt and extra virgin olive oil. The Kitchen Apothecary.

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?

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Kimchi, fermented and ready to eat.

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.

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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,…

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Flavour Bomb Dressings for Everyday Meals

  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,…

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Local Raw Honey and Garlic Cloves Fermented

Honey Fermented Garlic and Fresh Honey Garlic Mash

My two pantry apothecary essentials for winter are honey fermented garlic and elderberry syrup. Garlic gets to work on microbial (including bacterial) infections while elderberry works against the cold and flu virus.

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Elderberry Syrup From Dried Elderberries

Try to always have a stash of elderberry syrup on hand during winter. It is definitely one of the better tasting herbal remedies. One the whole family won’t turn their nose up to.  In the UK and Europe, elderberry is a much loved traditional remedy. A valuable hedgerow medicine, used since ancient times for all…

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Beetroot, Chocolate and Hazelnut Cake

Do you know that beautiful earthy smell after rain? The sweet, musky scent of a damp forest floor? There is an aromatic molecule responsible for this rich, deep aroma – it is called β€˜geosmin’, and it is also present in beetroot. What better way to celebrate this deep earthiness than in a chocolate cake to…

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Hawthorn and Apple Fruit Leathers

I have left a fair amount of rubber on the road in my time because of a true foragers eye. I drive my family insane by screeching to a halt next to a fertile roadside crop of something wonderful like elder, rosehips and most recently hawthorn. This find was the perfect opportunity to make a stash…

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Sauerkraut “Any Which Way” – Jar or Crock

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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Hi, I’m Sarah

Sarah Coleman, naturopath and freelance health writer

Naturopath, writer, grower, maker. Umami huntress. Sharing traditional wisdom, backed by science. More …

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Foxglove (Digitalis spp). An old remedy with a narrow therapeutic window, meaning there is little room for error in dosing, a smidge too much and it is poison. NOT used as a home remedy anymore after numerous fatalities. A source of compounds called cardiac glycosides, isolated and used in pharmaceuticals for cardiovascular disease, such as digoxin. Such elegance as they reach for the sky, and an absolute magnet for pollinators.
Herbaceous water kefir second ferment. Heavy on camphorous rosemary, sunny sweetness of orange and subtle blueberries give it a beautiful hue. One day in and super fizzy with all the added wild microbes 🧑⁣. After training the grains from a first ferment of water kefir, flavourful, aromatic herbs, spices and fruits can amp up the taste and the fizz when added for a day or two for a second ferment. Do you second ferment??
🌱 As we move through spring many herbs and plants reach the cusp of maturity. They are most potent and nutrient-rich before the heat of summer sets in and they push their energy into flowering and seeding. ⁣
πŸ”¬ Microorganisms make the magic happen when it comes to fermentation. They can be: ⁣
Waste not, want not! 🍏 Old lunch box apples get fermented to Apple cider vinegar. They are super bubbly for the first few days before they are strained off and the liquid rested for at least 3 months, we go longer for extra tang! Me 8 has taken to sealing our ferments with globes so they wave at us πŸ˜‚πŸ˜Š.
Spring chickens are on the lay. The pullets are producing a party pack of eggs. Have learnt to spot the double yolkers!!!

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