Fermentation For Beginners

Making Fermented Foods is simple and fun.

The biggest hurdle is getting your head around letting foods ferment...

We are so used to refrigerating perishables, that leaving food on the side for days (and weeks!) can at first seem a little unsettling.

However, fermenting has been practised for thousands of years and today, the gut health benefits are become more and more recognised.

How To Ferment Foods At Home

The three ferments that I make are kombucha, kimchi and sauerkraut.

Whether you're looking to dip you toe for the first time, move away from expensive, store bought ferments or in the market for the new recipe, I hope my simple step by step guides below will help. 

And the best part, often you can make use of leftovers and the equipment required, are items that you'll likely already have in your kitchen...

Komboucha

The SCOBY looks like something you wouldn’t normally go near, let alone have in your kitchen! But it is a magical, living thing that will provide you with endless kombucha if you look after it.

Make Komboucha

Kimchi

This Korean staple is so easy to make. And once you've made it, you'll wonder how you ever did without it (or paid so much to buy it from the shop!).

Make Kimchi

Sauerkraut

Whilst fermented cabbage submerged in liquid to deprive it of air and oxygen might not sound like a delicious treat, once you start this simple process, you'll never stop.

Make Sauerkraut