All About Kombucha: How, What, Why?!
First off, what is kombucha and why am I hearing this word so often? Kombu… that’s some kind of sea-weed … Keep reading
First off, what is kombucha and why am I hearing this word so often? Kombu… that’s some kind of sea-weed … Keep reading
Try a Dry Ferment – and dont forget to SHAKE SHAKE SHAKE! Vegetables such as carrots, beets, parsnips and … Keep reading
Maybe you have already tried kimchi, love the avour combinations, and are ready to try something new. Pinkchi is a … Keep reading
Brussel sprouts and pepper corns with chilli and smoked salt Brussel sprouts are like mini-cabbages with their many leafy layers … Keep reading
So, you’ve finally taken the plunge to get into the world of one of the most daunting ferments… SOUR DOUGH … Keep reading
Milk kefir is a cultured dairy originally from the Caucuses – the region where Europe meets Asia. There it … Keep reading
Ginger beer is a Caribbean style spicy-soft drink prepared using a ginger starter of grated ginger, water, sugar and wild yeasts from … Keep reading
Before refrigeration and industrial food processing, most condiments were fermented. Ketchup, mustard, fish sauce and hot sauce are examples of traditional condiments that … Keep reading
Maybe you might be asking WHERE can I find Edible Alchemy? Well, the answer is simple… practically everywhere! Bacteria, moulds … Keep reading
Find that TANG – ZIP – POW in your Tomato SAuce or Paste Here at Edible Alchemy, we seem to … Keep reading