Kimchi : How to

Kimchi : How to

We love fresh, zingy kimchi here at Pip HQ, and this recipe hits the spot! (Also it’s very handy when you’re overrun with Wombok!) This is our favourite recipe from Emily Stokes at Fermaculture Farm. Kimchi Recipe Ingredients: 1 head of wombok cabbage or medium cabbage 1 daikon radish or a few red radishes 1… View more

How To Make Sauerkraut

How To Make Sauerkraut

“Consuming fermented foods and drinks promotes diversity of gut microbes, builds resilience in our immune function and has other benefits. Fermenting uses microbes in, on and around us to create foods that benefit our gut and bodies: microbes consume sugars and create enzymes and vitamins, and perform other digestive functions” writes Gillian Kozicki from Cultured… View more

Fermenting Fun

Fermenting Fun

Ferment. What does the word conjure up for you? Bacteria? Mould? Stuff going off in your fridge? It’s a word we’d all do well to become better acquainted with. In fact, you probably already know more than you think. Do you have cheese, salami, chocolate, yoghurt, beer or wine lurking in your pantry? These are… View more