Kombucha tea has become popular once again. It’s available in all sorts of flavours in health shops and cafe’s. But if you love the stuff you’ll be delighted to know that it’s really easy to make at home. In fact it’s as easy as making a cup of tea…
Lacto-fermented zucchini is the perfect way to use that glut of zucchinis in the summer. Make huge jars and store them for later when zucchinis aren’t so widely available. They not only taste great, but they’re good for you!
Grape leaves are great for crunchy sour pickles. But what if grape leaves aren’t available? Are there alternatives to grape leaves? I wish I’d known the answer a few years ago…
Fermented green papaya is a power probiotic superfood that you can make at home. It’s simple, healthy and tasty.
I’m sitting here dreaming of cake and this one sprung to mind. I used it make it a bit, and I originally shared the recipe on my old website. It’s paleo friendly, legal for anyone on the GAPS diet, gluten free, grain free and it’s yummy.
Yummy lacto-fermented Beetroot with Garlic has officially become one of our favorite ferments. It’s really good! The first batch that I made is almost gone and I’ve just made my second batch.
This vinegar is naturally aged (as are all good things 🙂 ) and the ingredients are simple (as all good food is). It’s made from coconut vinegar, coconut syrup and tarragon leaves which are soaked during aging and it’s absolutely amazing!