Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Using fermented herbs in Green Goddess Dip and Dressing takes the umami of these creamy classics to a new level.
In the family of Fruit Kvasses, Pear Kvass is an effervescent, probiotic, refreshing drink that tastes like proprietary pear sodas and is a great way to make use of over ripe pears.
Using Fruit Kvass as a template method, you can play with fruit, flavour and texture for natural and extremely easy home-made fizzy drinks.
Making Tomato-Vegetable Kvass with all the excitement of Bloody Mary / Virgin Mary refreshment.
A delicious pumpkin seed dip inspired by the Mayan Sikil Pak, but using jalapeños pickled how you wish: in vinegar or facto-fermented. So delicious and healthy, and a wonderful party food.
Delicious seasonal and resourceful kimchi pickles using a flexible, template approach to this spicy passion-inspiring ferment.
Have Preserved Lemons in your facto-fermented larder? Use them in dressings for incredible zing, and in drinks for surprising refreshment.
April Bloomfield's Kimchi Salad Dressing brilliantly enlivens many salads with exciting flavours and beneficial micro-beasties.
Different salt-preserving approaches and techniques for the bounty of your spring and summer herbs.
Get gorgeous spicy flavour in a ferment of garlic and garlic scapes. A wonderful slithering pleasureful pickle.