Making your own mead couldn't be simpler with this wild fermentation method. Add honey and water to a jar, sit back, and watch the magic happen!
Though she did not set out to do so, Rachel Carson (1907-1964), a marine biologist, author, and conservationist from Maryland, Pennsylvania, altered the course of history.
Yes, this recipe delivers the savouriness of cheese, the smokiness of bacon with the umami notes of fermented kimchi - all in one tasty, crunchy handful. Also, a good way of getting kids to eat spicy kimchi without complaining!
With an emphasis on increasing personal hygiene during these times, we are witnessing a large-scale global increase in the use of sanitisers, detergents, cleaning products, antiseptics, and disinfectants, and for very good reason, the bugs are biting back.
Try your hand at making your very own bitters - a great digestive aid for before or after meals.
Dr Sarah Lantz teaches us all about the incredible benefits of bitters and why we should consider adding more bitters back into our diets.
Who doesn't love butter? Cultured butter has a higher fat content, a fuller and richer flavour, and is great for cooking.
Fat is a tricky territory - it's no wonder people are so confused these days! Dr. Sarah Lantz debunks the myths around bad fats and why we need more good fats in our diets.
Jamu is considered a potent herbal tonic made from roots, bark, flowers, seeds, leaves and fruits and used as a remedy to purify, energise, heal and, locals say, beautify the body.