This kraut is super for a number of reasons:
Continue reading “Superkraut (A foolproof way to enjoy eating fermented vegetables every day)”
“I once knew an old lady who lived by herself in the Golfen valley of Herefordshire. She was one of the happiest old women I have met. She described to me all the work she and her mother used to do when she was a child: washing on Monday, butter-making on Tuesday, market on Wednesday, and so on. “It all sounds like a lot of hard work,” I said to her. “Yes, but nobody ever told us then,” she said in her Herefordshire accent. “Told you what?” “Told us there was anything wrong with work!”
John Seymour
Jam made with honey brings out the flavour of the fruit, and tastes better than jam made with refined cane sugar. It keeps well too.
Continue reading “How to Make Jam Without Cane Sugar”
Raw milk is an important food to my family, so much so that we don’t mind buying all of our goats’ feed in while living in suburban sized blocks with no grazing land. To make the most of this precious milk, and to make sure that there’s no chance of us getting sick, I am careful about having a milking routine that minimises the chances of the milk getting contaminated.
This is what I do:
Continue reading “A Chemical-Free Milk Bucket Sterilisation Routine”
This is probably the easiest fermented thing to make, and it adds so much goodness to your cooking.
thenourishinghearthfire.com 