Now you've made your delicious kimchi what are you going to do with it? One delicious idea is to have it on a hotdog.
How can you keep your vegetables submerged under liquid to stop them going moldy. Might a 'pot-watcher' be the answer?
Kimchi is a delicious fermented cabbage recipe that is a Korean staple. It's full of probiotic goodness and is very easy to make. This article and the accompanying video show you how. The video shows you the whole process in 3 minutes 50 seconds
Sauerkraut is one of the most famous fermented foods and is really easy to make and packed full of pro biotics. In the video that accompanies this article I explain the process in 1 minute and 37 seconds. It really is that easy.
I've always loved pickled red cabbage but the stuff you buy in the supermarkets is just red cabbage in vineger. I wanted to make it the (probably) traditional way. By fermenting it, just like sauerkraut, except using red cabbage.
I had a sourdough epiphany! I discovered what real bread is while making my third loaf of sourdough bread. It was delicious, it was food.
Sourdough bread, I've made the starter now what do I do? In this post I describe the process of making my first sourdough loaf and what it tasted like.
My first attempt at making a sourdough starter from scratch using just flour and water and naturally occurring yeast and bacteria.
Kimchi is a traditional fermented dish from Korea. This is my take on kimchi using ingredients that are easily available in the UK.
My first attempt at making sourdough with a panasonic breadmaker. The resulting loaf was tasty, but was it really sourdough?
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