Coconut yoghurt flatbread dip with fermented radishes
Creamy coconut milk yoghurt pairs beautifully with sharp fermented radishes in this simple sharing plate. The yoghurt softens the acidity, while herbs and olive oil turn it into a bright dip for flatbread, crackers, or roasted vegetables.
Lightly fermented peaches with thyme and lemon
A light summer fruit ferment made with ripe peaches, thyme, lemon and a little honey or sugar. Ready in 12–24 hours, it is gently tangy, fragrant and lovely with yoghurt, ricotta toast, pancakes or soft cheese.
Coconut yoghurt marinade for chicken or tofu
Coconut milk yoghurt makes a creamy, gently tangy marinade for chicken or tofu. Garlic, ginger, citrus, and warm spices create a deeply savoury result, while the yoghurt helps the marinade cling beautifully before roasting.
Kimchi-style aubergine with garlic, ginger, and gochugaru
Aubergines salted at 2% are mixed with garlic, ginger, gochugaru, and spring onion for a short kimchi-style ferment. Spicy, savoury, and gently tangy, this quick aubergine ferment is perfect with rice, noodles, tofu, or grilled vegetables.
Miso-cured aubergine (misozuke-style)
Salted aubergines are buried in fermented miso paste and left to mature into a silky, deeply savoury pickle. This misozuke-style aubergine is rich, elegant, and full of umami, perfect for small plates, rice dishes, or simple vegetable meals.
Soy sauce and garlic fermented aubergine
Salted aubergines ferment briefly in a soy sauce, garlic, and light vinegar brine to create a savoury, umami-rich pickle with soft texture and gentle tang. A beautiful short ferment for rice bowls, mezze plates, noodles, or grilled vegetables.
Apricot and honey short ferment
A delicate apricot and honey short ferment made with ripe apricots, honey, and a pinch of salt. Golden, syrupy, and gently tangy, it is best kept brief, refrigerated quickly, and served with yoghurt, pancakes, toast, or cheese.
Cherry and spice fermented soda with cinnamon, clove, or vanilla
A deep ruby cherry and spice fermented soda made with cherries, sugar, cinnamon, clove, or vanilla, and an active ginger bug starter. Fruity, fragrant, and lightly sparkling, it is a short summer drink ferment to keep chilled and enjoy fresh.
Plum and ginger ferment for yoghurt or cheese
A short plum and ginger ferment with juicy plums, fresh ginger, a little sugar, and a pinch of salt. Syrupy, gently tangy, and warming, it is perfect for spooning over yoghurt, pancakes, porridge, or serving with cheese.
Green bean and carrot jar for a colourful summer ferment
A colourful summer ferment made with crisp green beans, sweet carrot sticks, garlic, dill, and a simple 3% brine. Bright, crunchy, and gently tangy, this jar is perfect for snacks, salads, bowls, and mezze plates.