Whey Caramel (Primost & Mysost)
Lactose in the whey caramelizes as it reduces, creating rich, complex flavours that pair beautifully with everything from sourdough toast to fresh apples. mmmmm caramel apples.....
Recipes
Kefir Whey into Wild Soda
The whey from your labneh is alive with beneficial bacteria and wild yeasts - everything you need for naturally sparkling, probiotic sodas. This is zero-waste fermentation at its finest.
Milk Kefir Labneh
Transform your milk kefir into silky, tangy labneh - a traditional Middle Eastern strained cheese that's endlessly versatile. This recipe is perfect for that batch of kefir that went a...
Orange Vinegar Cordial (Shrub)
Stephanie Alexander, Shrubs, and an 18-Month Dinner Party Project I went on an unexpected Stephanie...
Dilly Beans
I like to snack on these but also chop them up into potato salad, salsa's or just in a green salad as well.
Freezing Milk Kefir for Smoothies
Freezing Milk Kefir for Smoothies Why freeze your kefir? Freezing milk kefir in ice cube...
Milk Kefir Icy Poles
Milk kefir icy poles are kinda sneaky. They taste like a treat, kids devour them happily, and you're delivering billions of beneficial bacteria straight into their guts.
SIMPLE Rice Cooking Methods
COOKING RICE Basic Methods & Ratios Good rice cookery is simpler than you think—once you...
On Washing and Soaking Rice
WASHING AND SOAKING RICE Why this Matters In rice-eating cultures across Asia, the Middle East,...
Fermenting Rice Wash Water for the Garden
If you're already washing your rice (and you should be!), don't pour that cloudy, starchy water down the drain. That milky liquid is packed with carbohydrates that beneficial bacteria absolutely...
Mexican Fermented Carrots (Zanahorias en Escabeche)
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...
Shoyu Koji: Japan's Sweet Umami Sauce
If you're familiar with Indonesian kecap manis—that thick, sweet, syrupy soy sauce—shoyu koji lives in similar territory.
Fermented Hot Sauce (Ají-Style)
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...
Fermented Green Mango Relish
Green mango's natural malic acid creates an environment where lactobacillus thrives quickly. The firm texture holds up beautifully to fermentation, staying crunchy even after days at room temperature - unlike...
How to Make Rice Koji
Making Koji yourself is as satisfying as baking a perfect sourdough loaf. The aroma alone makes it worth it; sweet, chestnut-like and fresh as the head of a newborn baby.
Pineapple Vinegar (Vinagre de Piña)
A naturally sweet and tangy vinegar that captures the essence of the tropics. This Central and South American staple transforms pineapple scraps into liquid gold. I use this to sour...
Tepache - pineapple scrap fizz
Tepache ferments quickly because the pineapple skins are covered in wild yeasts that love sugar. In the warm ambient temperature, they multiply rapidly, creating CO2 (bubbles) and a small amount...
Sauerruben: Fermented Turnips
Turnips + salt + time = tangy, crunchy, earthy love
Homemade Chinotto Syrup (Bitter Orange Herbal mix for 2F)
This kind of 'grown up' combination of roasted citrus, aromatic herbs, and warming spices is both refreshing and sophisticated - bitter, sweet, herbal, and deeply satisfying.
Amazake: Japan's Natural Sweetener
Amazake isn't just a drink. It's a natural sweetener you can use in place of sugar in baking, smoothies, porridge, and desserts. It's a marinade base for fish and vegetables....
Feijoa Water Kefir (Second Ferment)
Feijoa Water Kefir (Second Ferment) When we were drowning in feijoas back in Daylesford—courtesy of...