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Collaborative HACCP / SOP plans.
Hello,
I was thinking that this platform would be a good medium to work on Collaborative HACCP / SOP plans for fermented products.
Let me now if that is of interest.
Take care.
R Waugh and admin7 CommentsView more comments-
That’s such a good idea. Yes! HACCP is a bit of a brain ache.
Are you able to join us on Thursday for the Hive Mind live chat? We can start the ball rolling there and throw some ideas around for the best way to approach this.- View 2 replies
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I’ve had the pleasure of exchanging with Lorraine McIntyre and her team, and they were very happy to know their work was gonna get used. Too many reports and recommendations end up collecting dust on shelves, or consuming energy in data centers.
HACCP / SOP do not create processes; they secure and formalise the ones already in place.
So perhaps… Read more- View 1 reply
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REPLAY for Idea to Festival Q&A with Flora now available
What a great conversation. Flora was so generous with her advice; we managed to cover quite a lot of ground. Loads of valuable insight for anyone pondering the idea of organising an event around fermentation.
Here’s the link:
https://thefermentationhub.com/from-idea-to-festival/Post any questions, thoughts, comments on the Q&A page or here in the chat
thefermentationhub.com
From Idea to Festival – The Fermentation Hub
From Idea to Festival – The Fermentation Hub
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Hibiscus Kvass 😋
Just had my 1st shot . Delicious. Will try the pomegranate one next 🥳
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That’s brilliant! Your tummy will be just as happy as your taste buds. I am a complete convert to kvass having not really given it any attention for years. I just thought it would be too earthy, but it’s delicious isn’t it? Especially when you’re intentional with ingredients. I plan on always having a wee jar on the go.
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I tried the pancake recipe.....
Hi there……. I made Traceys pancake recipe from Aduki beans…..( soaked aduki beans and two tbsp wild seed flour……..they fermented well and without a starter blast to get them going…. omg…. extremely tasty….. thin and crispy around the edges….. I have mung Beans soaked and now fermenting for tomorrow.
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Oh yum, they do sound delicious, thank you for sharing. Mung beans will be interesting too. I believe there’s a fermented mung bean pancake that’s part of Indian cuisine so it’s bound to be a good one 😋
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Beet kvass - loving how giving it is
It’s become a staple in my home, and I’ve been enjoying it as a tasty gut shot each morning. The pomegranate has been a bit of a revelation to me and I’m hooked!
This jar is a 2nd extraction – the same beets, topped up with fresh brine (after pouring off the first batch of fermented kvass juice and popping it in the fridge). I’ve been…
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I love Beetroot Kvass. I haven’t tried a second fermentation yet.
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Oil
the last post got me thinking, and at the same time, I received a question from someone who started making their own krauts. Her question was: would it be ok to flavor the kraut with a home made herb-paste (pesto like), as it contains oil?
I would be myself very cautious and want to advice to use only fresh or dried herbs, and not pesto…-
Thanks, that was my line of thinking too, you put my thoughts into perfectly articulated words, awesome 😀
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Whole sale to small independent shops ?
In 2025 I have started producing (very) low volumes of fermented vegetables to sell at farmers ‘markets. On a very good market day I’d sell about 12 kg, with 1 – 2 markets per months. You understand this is not an income, but my goal is not so much the income from the sales: it is a way to draw people to my in person workshops. Ultimately…
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Wow. thank you . That’s exactly for this type of conversation I came in this membership.🙌
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Hello everyone, I just quickly wanted to add to this information, something to find out a bit more from your EHO Celine if you are in the UK. My understanding is that there is a specified percentage of wholesale B2B ( business to business) that we are allowed before moving to becoming “ food producers “ which then entails way stricter regs.… Read more
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Ginger
There is no stupid question, right? 😟
For the first time I got a customer reaching out to me telling me there is “hair” in the pot kimchi she bought at the farmer’s market from me. Oh Mh God. I was in such shame. Obviously I handled it swiftly, and delivered myself a replacement pot, with many extras.
My question: when I controlled this…
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I had that very same issue when I first started selling at Farmer’s Markets. Mine was caused by grating the ginger. Like you, I was mortified when someone complained of hair – so totally feel your pain. I did the same as you and blitzed it in a little water (along with garlic). I had no problems at all until my blender died and I switched…
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Fennel and Kefir Kraut
I have just made this from an organic kit from Riverford where they provide all the ingredients and the recipe. I found it strange that they suggested to pour olive oil on top to create a layer so no air can get in . I don’t know why they didn’t suggest adding a weight .
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Yes, I agree. I’ll let you know what it tastes like . I’m thinking of removing the oil when it’s ready and then will put it in the fridge .
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