This is a sweet and musky condiment - perhaps even a bit spicy by adding a sambal to it. It's hard to find fresh durian in Australia so we used a frozen whole durian which are easier to find. The second time around we used frozen chunks instead of the whole fruit, which was denser, less watery, and a bit fresher.
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. This one is more like a Sriracha or a Tabasco - thin and to be shaken gently to splatter and decorate rather than smear or luxuriate.
A refreshing cold, soup for a hot day. Like a cross between a potato salad and a dip.... add some cornichons, fresh dill and capers to the table to add to the soup as you like. A dark rye, butter and a pickle works well too.
This combination of beetroot, cabbage and horseradish sauerkraut is sour and slightly sweet, and goes particularly well served with (kefir) crème fraîche on a potato latke or cream cheese on dark rye. (And looks gorgeous too).
If you ever have a piece of fruitthat's a bit too soft or a handful of peeled garlic left over pour some honey over it and let the flavour impart into the honey. Then you can eat summer in the winter, life included.x
A tangy, nutty and soothing way to enjoy milk kefir. It's grey and so great frozen in a bowl with dragon fruit, passionfruit, mango, kiwi and banana. Also great for freezing into icy poles.
Once you make your own naturally sparkling Water kefir, you'll try to steer clear of buying force carbonated kombucha or water kefir style drinks ever again. x Once you've woken your grains up or received water kefir grains, follow these instructions.
