This is a very common recipe, for good reason. It is simple and very moreish. AND it doesn’t involve cabbage.

This is a favourite ferment here. There is always a jar of it on the go.

Milk kefir is the most amazing concoction. Seeing the process in action, the smells, the changes in consistency of the milk is really quite thrilling.

Water kefir contains around 10-15 strains of beneficial bacteria and yeasts. For us, it is a healthy and refreshing drink.

This cabbage free tomato ferment is adaptable, quick and easy to do.

I kid you not - sauerkraut cake is a “thing” and has been for some time. If we eat carrot cake, why not sauerkraut cake?

This stuff is a little addictive, but in a good way. It is great as a pasta sauce, on pizzas, mixed into a bean stew, a chilli or a bolognaise.

I get loads of tomatoes ripening at the same time in one brief, but glorious glut. Fermenting is a brilliant way of conserving the glut.

I used to hate beetroot as a child. Which was unfortunate because my mother did love making us beetroot sandwiches.