How to Ferment This Year’s Lettuce
How to Ferment This Year’s Lettuce Lettuce might not be the first thing that comes to mind when you think of fermentation — but that’s…
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May in The Hub
Welcome to May Make the most of Wild Garlic season before it ends! All that garlicky goodness with be disappearing soon. Gather your friends, gather…
Wild garlic Miso
Wild Garlic Miso Miso might seem intimidating, but it’s actually one of the most rewarding fermentation projects you can take on at home – and…
April in the Hub
Welcome to April Grab your Wild Garlic Party template Make the most of this season’s abundance. Gather your friends, gather some wild garlic, make kimchi…
Rhubarb Kosho
Intentional Ingredient – Rhubarb Kosho is a traditional Japanese condiment – salty, spicy, and intensely flavourful. Made by fermenting citrus zest with chilli and salt,…
Onions As Hero
Onions – From Humble to Hero LIVE session with Kirsten K Shockey Live session: Thursday March 5th 6 pm GMT / 7pm CET / 10am PST / 1pm…
Cleavers Tonic
Cleansing Cleavers Tonic Cleavers are among the earliest wild plants to appear in Spring, often dismissed as a sticky garden nuisance but celebrated for centuries…
March in The Hub
Welcome to March Seasonal Session A Cleansing Cleaver Tonic One of the first wild greens to emerge as winter fades – known as sticky buds,…
Wild Starters
Wild Starters for Fermented Sodas Ginger Bugs and beyond Before you can make a naturally fizzy, fermented soda at home, you need a starter –…
Brine Ferments
Fermentation Foundations: Brine Ferments Brine Ferments and Pickles If you’ve made sauerkraut, you already understand the core principles — keep everything below the brine, keep…
