A little summery offering for June: white cabbage, with apple and carrot and red pepper for sweetness, with garlic, chili, juniper and dill - I’m hooked on ferments !

The oak tree is now in leaf, so trying the autumn advice to keep things crisp as a comparison Cucumber, fennel leaf, dill seeds, black pepper and horse radish

Playing with white cabbage, shallot, red pepper, garlic with Juniper berries and mustard seeds this time

Copying our teacher’s (Martyna) post on Instagram, I soaked some hard boiled eggs in the Kvass from this class, not only beautiful to look at, the earthy beetroot flavour added depth to the eggs - thank you Martyna 🙏

Buoyed by the deliciousness of the last one. I’ve gone for red cabbage this time. Added chili, carrot, garlic, bay leaf, dill, fennel and caraway seed and some cardamom Red cabbage doesnt seem to give its moisture up as well so topped up with brine