Cultured Recipes
Low Waste Fermentation: Lemon Cheong Achar
Give your lemon cheong a second life with this aromatic, spicy achar-style pickle inspired by Indian chutneys. Made from the leftover pulp of a Korean-style lemon syrup, this low-waste ferment...
Low Waste Fermentation: Lemon Cheong Achar
Give your lemon cheong a second life with this aromatic, spicy achar-style pickle inspired by Indian chutneys. Made from the leftover pulp of a Korean-style lemon syrup, this low-waste ferment...
Fennel & Pea Kraut — A Sweet & Spicy Twist on C...
A lightly spicy, gently sweet kraut featuring garden peas, fennel, shallots and chilli — originally created for a local restaurant. This lively ferment is packed with flavour and perfect for...
Fennel & Pea Kraut — A Sweet & Spicy Twist on C...
A lightly spicy, gently sweet kraut featuring garden peas, fennel, shallots and chilli — originally created for a local restaurant. This lively ferment is packed with flavour and perfect for...
Mulberry, Miso & Seaweed Sauerkraut
A mellow, umami-rich twist on classic kraut. This mulberry, miso, and seaweed version is simple to make, with subtle sweetness and savoury depth.
Mulberry, Miso & Seaweed Sauerkraut
A mellow, umami-rich twist on classic kraut. This mulberry, miso, and seaweed version is simple to make, with subtle sweetness and savoury depth.
Cultured Piccalilli – A Fermented Twist on a Br...
A tangy, crunchy, probiotic-packed take on the British classic — this fermented piccalilli is perfect for BBQs, cheeseboards, and sandwiches. Naturally preserved and full of flavour, it’s a vibrant summer...
Cultured Piccalilli – A Fermented Twist on a Br...
A tangy, crunchy, probiotic-packed take on the British classic — this fermented piccalilli is perfect for BBQs, cheeseboards, and sandwiches. Naturally preserved and full of flavour, it’s a vibrant summer...
Lemon Cheong & the Garum You Didn’t See Coming
A double-whammy low-waste ferment: first you get a sweet citrus syrup (lemon cheong), then a rich, umami garum made from the leftover pulp. This is fermentation that gives and gives...
Lemon Cheong & the Garum You Didn’t See Coming
A double-whammy low-waste ferment: first you get a sweet citrus syrup (lemon cheong), then a rich, umami garum made from the leftover pulp. This is fermentation that gives and gives...
Homemade Ginger Beer with a Ginger Bug Starter
Ready to put your ginger bug to good use? This homemade ginger beer recipe is fizzy, fiery, and naturally fermented — no artificial carbonation, no commercial yeast. Just real ginger,...
Homemade Ginger Beer with a Ginger Bug Starter
Ready to put your ginger bug to good use? This homemade ginger beer recipe is fizzy, fiery, and naturally fermented — no artificial carbonation, no commercial yeast. Just real ginger,...