Use your garden harvest to make extraordinary fermented foods — kimchi, sauerkraut, lacto-pickles, kvass — with detailed recipes and the science behind safe fermentation.
Extend your garden harvest indefinitely with fermentation — pickles, kimchi, kvass, fermented hot sauces, and more.
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.
Vinegar preserving — pickles, chutneys, and relishes — is the simplest and most forgiving form of garden preservation. A guide to using the full harvest including produce that …
A truly sustainable garden produces no waste — all organic matter is returned to the soil, all water is captured and reused, and all surplus produce is preserved or shared. A gui…
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 chilli harvest into a complex lacto-fermented hot sauce that improves with age. Uses a simple brine fermentation method that requires no special equipment.
Garlic scapes are the curling flower stalks that hardneck garlic produces in spring — mild, garlicky, and delicious in stir-fries, pesto, and roasted as a side dish. Removing the…
Kombucha — the fermented tea beverage popular globally — is easy to brew at home and can be flavoured with an extraordinary range of garden herbs, fruit, and flowers in the sec…
Home fermented dairy products — yoghurt, kefir, cultured butter, and simple cheeses — are easy to make, extraordinarily better than commercial equivalents, and a natural comple…
Transform your chilli and herb harvest into pantry staples that last the year — fermented hot sauce, chilli oil, harissa paste, and dried chilli flakes. Each recipe celebrates th…
Raising chickens from day-old chicks is more rewarding but more demanding than purchasing point-of-lay hens — a guide to the first critical 6 weeks of chick management.
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