what to do with your fermentation
The recipe from Cortney Burns fermented squash and sesame dip (Saveur nr. 193) is time-consuming. She is using things like […]
Read More
This salad has been a staple through the winter at our lazy Sunday brunches, full of earthy flavours countered by […]
Read More
Mustard is a fascinating condiment, brightening our plate and palate. Strictly speaking, mustard is not really a product of fermentation […]
Read More
While leafing through the truly amazing book ‘Fiery Ferments’ from Kirsten K. Shockey & Christopher Shockey, I stumble upon a […]
Read More