Brined Vegetables and Hot Sauce

These tomatoes don't just pickle – they transform into explosive little gems that fizz on your tongue, bursting with tangy, umami-rich flavour that's somehow both bright and deeply savoury.

The lacto-fermentation process softens the raw edge of the spices while keeping that satisfying crunch in the cauliflower. 

 I like to snack on these but also chop them up into potato salad, salsa's or just in a green salad as well. 

Pile them on tacos, tortas, and quesadillas. Chop them up and add to rice or grain salads. Serve alongside rich dishes like carnitas or pulled pork. Or just eat them...

South America's answer to sriracha - bright, funky, and alive with flavour. This fermented hot sauce brings complexity that store-bought versions can't match, with the wild fermentation creating layers of...

Get a jar, some chillies, garlic and a salt brine and you're set. Fermented Hot Sauce comes in many styles and here is a very easy and intuitive one. Adjust...

Whether you're training for a marathon, working in the garden on a hot day, or just want to support your daily health, your fermented brines are working for you in...

Get a jar, some chillies, garlic and a salt brine and you're set. 

Give your carrots or other vegetables a level up, by Brining them; you'll have something easy to grab and eat and on hand for lunch boxes or to pack and...