fermenting

One of our favourite colourful root vegetables, the humble beetroot, is a fantastic place to start if you are new to fermenting vegetables. Packed with fibre, folate, manganese, potassium, iron and vitamin C, beetroot can help improve digestive health and lower blood pressure.

We show you how to preserve garlic to get the most out of your garlic harvest.

There’s myriad ways to cook and prepare tempeh. Here we bring you a delicious recipe for chana dal and quinoa tempeh.

Fermenting fresh produce is a great way to combat food waste, save money, while also reaping the many health benefits of fermented foods.