Our love affair with fermented food is forever deepening and growing stronger!
In the early days, it was just sourdough bread, and gallons of elderflower champagne in June.` Then, in 2005, I discovered lacto fermented vegetables while woofing in the South of France and there was no turning back. After many jars of sauerkraut and kimchi, the arrival of our two milking sheep at Macalla farm in 2009 presented us with yet more fermentation opportunities—in the form of yoghurt, cheese and kefir.
The recent visit to our farm by Dan from Australia, another serious fermentation aficionado, expanded our fermentation repertoire even further as he brought with him to the island some live Kumbucha. Read more