by Laurence Fourdrignier | Apr 2, 2021 | News
Fermented wild garlic: Wild garlic loves damp shady woodland areas near rivers. Pick the garlic before the flowers are out to get a maximum of flavour in the leaves. A very large bowl of wild Garlic 2% of the garlic weight in Himalayan Salt A sterilized 500ml Kilner...
by Laurence Fourdrignier | Mar 25, 2021 | News, Questions
Lactofermentation is a safe way to preserve plant-based foods. It is eco and budget friendly. It allows you to make the most of all your vegetables when you have a glut of them, making them last all year round, reducing food waste. And more importantly, it maximises...
by Laurence Fourdrignier | Mar 25, 2021 | News, Questions
Lactofermentation is an age-old method of preservation that offers many health benefits. The process of lactofermentation relies on lactic acid forming bacteria to digest the fermentable fibre and sugars contained in plant based foods. These bacteria are also known as...
