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