Spritely Ginger Carrots

The seasonal feasting is over and as we slip into January I'm craving simple nourishing food. Ginger carrots are almost effortless to make, quick to ferment and easy on the palette. 

Joanie Gorman
Rhubarb – pick the pink stalks of Spring to make lacto-fermented rhubarb with cardamom and ginger

Not everyone is a fan of rhubarb; a rhubarb crumble is nice, maybe a rhubarb tart. Cooking rhubarb, even gently, often leaves it mushy and that can be off-putting.

But rhubarb is the first ‘pudding’ crop of the garden year and that makes it special. Before the strawberries and gooseberries, rhubarb is forcing jolly pink and green umbrellas up out of the newly warmed earth. 

Joanie Gorman
Start With a Cabbage

Starting to make healthy fermented vegetables and drinks isn’t difficult, although my first attempt was a disaster.

To help you avoid my mistakes and make your first batch, follow these simple steps to make delicious sauerkraut.

Katie Venner