A sprouty variation on kimchi. This fabulous ferment has the same delectable spiciness of kimchi, but also packs the health-giving punch of the inimitable Brussel sprout. What a perfect mouthful!

Sometimes, I catch myself buying something that I am very capable of making myself. And, when it suits me, I teach myself how to make that thing so I never have to buy it again if I choose not to.

I have been playing with peach ferments since we set up The Peach and this particular one is spectacular

A shrub is a delectable combination of fruit, herbs, vinegar and sugar, which forms a concentrate with which you can do many tasty things.

The specific origins of the switchel, a haymaker’s drink, are fuzzy but the drink, itself, is anything but that.

Allium ursinum, also known as wild garlic, wild ramsons, bear garlic, onion stinkers or devil’s posy (depending on the extent of your fondness for allium family herbs) is an abundant and delicious herb.

Labneh is a creamy cheese. All you need to make it is some yoghurt. I add milk kefir too, to increase the content of live microbes.

Kombucha is a really delicious, complex fermented drink. Complex in terms of the flavours you can create, rather than being complex to make.

Jerusalem artichokes are a bit special to me. I love the plants, themselves, with their beautiful yellow flowers and tall gangly stems. And beneath the soil nestle these nutritious vegetables, a bit like hidden treasure.