Use your garden harvest to make extraordinary fermented foods — kimchi, sauerkraut, lacto-pickles, kvass — with detailed recipes and the science behind safe fermentation.
The complete chilli growing guide — from understanding Scoville units to growing superhot varieties, fermenting your own hot sauce, and seed saving from your best plants.
Make extraordinary fermented garlic honey — the simplest fermented preparation and one of the most powerfully therapeutic foods from your garden.
Make Korean natural farming fermented plant extracts — FPJ, FFJ, and OHN — the most nutrient-dense homemade garden inputs available.
Lacto-fermented fruit drinks — from Mexican pineapple tepache to Russian kvass and homemade ginger beer — are easy to produce from garden and kitchen produce in 2–5 days.
Transform a chilli glut into extraordinary complex hot sauce through lacto-fermentation — developing flavours far beyond what fresh or vinegar-pickled chilli can achieve.
Lacto-fermentation transforms garden vegetables into probiotic-rich preserved foods with complex developed flavours — and it requires nothing more than vegetables, salt, and time…
Transform your harvest glut into year-round pantry staples — covering bottling, lacto-fermentation, dehydration, and freezing for Australian home gardeners.
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