Recipes

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 is one of Italy's most enchanting liqueurs—a dark, bittersweet elixir made from unripe green walnuts harvested in midsummer.

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...

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...

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...

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...

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...

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...

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.

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...

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...

OK - this really IS as simple as a good vinegar - any vinegar - some kind of flavours - spices, fruit, herbs... and giving them time infuse, or ferment...

What makes this special? You don't need any coagulant—just pumpkin seeds and water. The result is gorgeous: bouncy, creamy, nutty, and packed with protein. You can coat and flavour it...

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...

If you ever have a piece of fruit that's a bit too soft or a handful of peeled garlic left over pour some honey over it and let the flavour...

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...

Just eating a burnt orange is an experience that rivals any cake. That same transformative energy of fire and fruit inspired this marmalade, where charring adds unexpected depth and complexity...

Yes - you read it - Feremented Durian. 

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

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...