Bare Naked Kraut
Whether you’re pickling newb or a seasoned fermentista, sauerkraut is one of the easiest cult classics to make. In fact, this recipe has just two ingredients. Yep, two. Salt, cabbage, and a teensy bit of time are all you need to get started. Better still, sauerkraut extremely easy to jazz up. For a classic German […]
Fermented Carrots
Perfectly light and pleasingly easy, pickled carrots are a great beginner ferment, and likely to be a longstanding favourite if this is your first time making them. All you need are carrots, garlic, salt, and 10 minutes of your time. After 3-7 days, you’ll have a bright and perky pickle! These crunchy delights are great […]
Common Ferment Fails (& How to Fix Them)
Whether it’s mushy pickles or a too-salty sauerkraut, ferment fails happens to the best of us – even seasoned fermenters! Though flops are bound to happen, they serve as lessons to improve for next time. Here are the commonest ferment mishaps and how to avoid them. Not enough brine Lack of brine will cause your […]
What is fermentation?
Fermentation is a means of preserving food through the hands of nature. When a fruit or vegetable is placed in the right conditions (e.g. a sealed jar), microorganisms can transform the food’s carbohydrates into new substances like carbon dioxide and lactic acid. The result is food and beverages that are tangy, acidic, and sometimes effervescent. […]
Curry Raisin Kraut
This sunshine yellow ‘kraut and its peekaboo raisins are a tongue-hugging pleaser. It’s a predictable sidekick to Indian and Thai curries, plus makes a cozy garnish for rainy day staples like soup and cheese toasties. 😌 If you’re not on team raisin, swap for dried apricots, cranberries, dates, or omit entirely. You can tweak this […]