Kefir Okroshka (Cold Yoghurt Soup)
Think of it as a nod to the traditional rye kvass version, but with that creamy Danish summer dessert quality, or a Greek or Lebanese Tarator.
Recipes
Hiyashi Chuka (Cold Ramen Salad)
Hiyashi Chuka (Cold Ramen Salad) Another hot day cold noodle dish on rotation -and I...
Zaru Soba (Cold Dipping Soba)
Serve the soba on a bamboo mat if you have one - or just a plate, topped with nori strips. Pour the cold tsuyu into small individual cups. Each person...
White Kimchi Cold Noodle Soup
White Kimchi Cold Noodle Soup Refreshing & Probiotic-Rich Hot summers? Cold noodles. Slurping up a...
Cooling Cooked Rice - and why it's good for guts
This is particularly important for those of us interested in gut health —it's another way to support your microbiome alongside all those lovely probiotics from kimchi, natto, and other fermented...
On cooking and eating Brown Rice
ON BROWN RICE Activation, Soaking & Why It Matters Brown rice is white rice's more...
Cooking Rice for Making Rice Koji
In Japanese, the rice for koji is described as katame (硬め), meaning "on the firm side" or "cooked firmly." It's similar to cooking pasta al dente, but with its own...
White Kimchi & Crispy Tofu Rice Bowl
Nourishing without weighing you down, and as easy as making a sandwich (particularly if you have pre-cooked rice in the fridge. (See notes)
How to Make NATTO
Commercially produced natto usually comes in styrofoam packaging. Plus - whilst they are a little larger - we have great GMO free, organic soy beans here in Australia. And it's...
Nocino: Italian Green Walnut Liqueur
Nocino is one of Italy's most enchanting liqueurs—a dark, bittersweet elixir made from unripe green walnuts harvested in midsummer.
A recipe for a very good homemade JAMU
The beauty of making a recipe for a very good homemade JAMU at home is connecting with a practice that spans centuries and cultures. Each batch is a small ritual...
How to make tempeh with tempeh culture
Curious about how to make tempeh with tempeh culture? This guide walks you through the process, from soaking soybeans to achieving the perfect fermentation. Discover essential tips, troubleshooting advice, and...
How to make Pastis with our gorgeous blend of herbs
As a Dutch person and lifelong licorice lover, pastis feels like it was made for me. There's something mesmerizing about the ritual: that moment when you add cold water to...
Vermouth Mix - how to infuse with our glorious jar of herbs
I first fell in love with vermouth culture in Barcelona - and then later in San Sebastián – where they take those late afternoon moments we'd normally expect to their...
Rhubarb and Cherry Spiced Syrup for 2F Kombucha Jun and Water Kefir
Elevate your kombucha and water kefir with a Rhubarb and Cherry Spiced Syrup for 2F Kombucha Jun and Water Kefir! A unique recipe that not only creates a flavorful syrup...
MILK KEFIR: Creamy Cultured Goodness
Your Complete Guide for the grains you ordered What You've Received Your milk kefir grains...
Rye Kvass ~ Zhivoi Kvass (Живой Квас)
Drink your old bread? YES! Ferment those leftovers and within a week or two that bread will be turned into a fizzy drink similar to beer that is both nutritious...
Make Your Own Yoghurt
There's a lot about yoghurt in my book Ferment for Good - but I think it's a fabulous place to start and you don't need much to get going.
Ajo Blanco - Icy almond, olive oil & sherry vinegar soup for hot days
This is a gorgeous, cheap, easy to make, no cook soup that is fabulous on a hot afternoon. I love it even more because the ingredients are simple, always in...
KIMCHI CHEESE HAND PIES (w/ sourdough discard)
Save your sourdough discard! This little recipe stems from a love of kimchi and cheese - warm, gooey and delicious. - a little shop in Maine called ONGGI. My bestie...
MAKE A SHRUB - Cherry Vinegar Cordial
OK - this really IS as simple as a good vinegar - any vinegar - some kind of flavours - spices, fruit, herbs... and giving them time infuse..