About:This recipe combines beautifully hot jalapeno with zesty and sweet orange. A delicious condiment that I use on EVERYTHING. Jalapenos are great as they aren’t too hot but add depth of flavour. And the parsely adds a great freshness. You’ll want to make lots as this will go fast. Usually hot sauces have vinegar inContinue reading “Jalapeno and Orange Hot Sauce”
Author Archives: Will BB
Festive Spiced Mead
About:This is a wonderful warming Christmas fermented drink that is great to enjoy with family and friends during the festive season. It uses the classic festive spices of all spice, cinnamon, cloves and ginger. It will for sure put you in the Christmas spirit. It would make a lovely thoughtful gift too! In a previousContinue reading “Festive Spiced Mead”
Korean Kimchi
About: Kimchi globally has become one of the most popular kinds of fermented foods and it originally comes from Korea. It has its roots dating back to the Goryeo Kingdom in 918 AD. A study from the World Institute of Kimchi found that Koreans eat on average 25 kg of kimchi annually. There are officiallyContinue reading “Korean Kimchi”
Beetroot Kvass
About:Kvass is a liquid infusion commonly of rye bread, root vegetables and fruits. It’s slavic in origin with the root of the word meaning to ‘make sour’. It’s drunk as a powerful health tonic and for its great taste! This kvass recipe uses a beetroot water infusion. You get the wonderful rich and earthy tasteContinue reading “Beetroot Kvass”
Elderflower and Lemon Summer Mead
About:May to mid-June is a wonderful time to go out and pick elderflower flowers. The tree can be easily identified having oval shaped leaves, fissured bark and an umbrella of sweet scented white-yellow flower cover. I best enjoy this more as a fresh and fizzy summer drink rather than very alcoholic. The floral sweetness ofContinue reading “Elderflower and Lemon Summer Mead”
Fermented Chilli Sauce
About:For this chilli sauce recipe I used the mildest type of red chillies I could find as I prefer my hot sauce a bit like a ketchup where I can use lots of it and not have it too hot. In traditional hot sauce one uses vinger to give it acidity and to help preserveContinue reading “Fermented Chilli Sauce”
Homemade Fermented Baked Beans
About:As a kid my absolute favourite thing was baked beans on toast. However later in life I’ve steered away from baked beans as they normally contain a lot of sugar. This recipe is my take on baked beans using butter beans instead of soya and without any added sugar. The cherry tomatoes gives a naturalContinue reading “Homemade Fermented Baked Beans”
Sauerkraut with Carrot and Apple
About:Sauerkraut is a german word meaning ‘sour herb’, it is made with cabbage and is perhaps the most well known type of vegetable ferment. Some say it was originally brought to Europe by the Mongol Emporer Ghenghis Khan. In it’s simplest form Sauerkraut is cabbage and salt. However there are many delicious variations, this beingContinue reading “Sauerkraut with Carrot and Apple”
Brined Courgette and Green Bean Ferment
About:This ferment uses a brine solution as the base. I had some green beans that were going bad, fermenting is a wonderful way to prolong the life of your vegetables. I found the sour crunch you got from biting into the green beans very satisfying. I can nibble on these all day. The salt isContinue reading “Brined Courgette and Green Bean Ferment”
Grated Pumpkin and Carrot Ferment
About:A warming winter ferment with a kick. The finely grated pumpkin and carrot gives it almost like a pate texture once fermentated making it great to have on toast. It would also serve as a great side dish, notably with fish cakes. As with all ferments, adding salt helps to create the right selective environmentContinue reading “Grated Pumpkin and Carrot Ferment”
Creative Fermentation 