Look at this jolly bunch. I've been doing some new experiments with naturally carbonated drinks and the results are pretty fine. From left to right: cold brewed hibiscus tea, with added lemon and some ginger bug to activate carbonation. Kombucha, brewed with black Darjeeling tea: one pure as it is, one with elderflower, one with rose and one with a bit of ginger bug for an extra boost. Ginger beer, activated with my homemade ginger bug.
Swipe to enjoy your moment of bubble fetish and for a beautiful picture of the cold brewing hibiscus tea.
We’re back at a beautiful new venue for our the next Wylde Feasts #supperclub . As always, expect 5-courses of highly nutritious foods and surprises, to satisfy your taste buds and nourish you from within. We have a firm focus on #guthealth and your billions of microbes will be fed and watered too! .. and if that makes no sense at all, come along and find out more because we’ll also be giving you a light nutrition lesson too. So you’ll be feasting, nourishing and learning.
Link in bio, see you soon! 🌱. @feedup.dining
The food processor staining is totally worth it for the flavour and health benefits of fresh turmeric. Don’t get me wrong, I love the dried stuff, but it can be a bit powdery in Kraut. Plus, I love seeing the colour bleed into the cabbage as it ferments and becomes the salty, peppery, sour (Sauer)Kraut we know and love!
Making a comeback for Summer 2018, this Turmeric + Black Pepper Kraut kinda reminds me of sea salt and black pepper crisps!
‘Oh look at the faces! They’re pretty cool eh?’ So nice having my boy here in Sydtown with me, even if we did get stuck in a lift for an hour with a dick of a dentist who wouldn’t shut up and probably put us in that position in the first place with his incessant pressing of buttons. Idiot. Still. A good day with boo. Thanks for the picture @mswilderink 🖤
Enjoying the connoisseur tour with @whiskycraig at #glendronach#distillery .
Looking at the #fermentation room across from the mash tun. .
We learned that their mash cycle is very efficient 6 hours and their fermentation is usually 48 hour long (except from the weekend). The wooden fermenters help with souring the wash even at this short fermentation time. .
These aren’t the usual suspects. This apple cider vinegar infused with the life giving properties of cardamom, coriander & star anise and the one on the right has the addition of North Yorkshire Heather Honey.. our very own Honey Gar. Who. Of course this where all this new interest in drinking vinegars stemmed from... ‘old fashioned honey gar’ full of probiotics these drinks make a refreshing cold drink or added to hot water for a comforting warming morning kick, or straight down the hatch on a small silver spoon just like in the old days. On sale from the fridge now. Stay well keep happy. oh and if you return your bottles we give you 25p back or refill them. It’s not much but it’s something. #fermentation
I love making Bircher muesli! Adding grated apple to your oats is a great way to increase the bulk of your breakfast & add some extra fruit!
1/4 - 1/2 cup of muesli (depending on how hungry you are!!) 1/2 teaspoon of chia seeds
1 cup of homemade kefir (or you can use half a cup of milk & yoghurt instead)
1 Apple grated
1 tsp cinnamon
1 tsp honey
This can be made the night before or allow an hour to let the muesli soak up the kefir!
Topped with homemade cinnamon granola & some frozen 🍓 it makes the perfect summer breakfast!! #kefir#birchermuesli#breakfastbowl
We recommend that you try our new miso!! Shiro (White) Miso is a sweet light coloured soybean miso with floral and fruity note.
No we did not add any sugar…miso is made from soybean, rice and salt only.
The sweetness comes from the koji, #fermented rice. The carbohydrates in the rice breaks down into glucose in the maturing process giving the sweet flavour. It is a variety best enjoyed while young and light coloured. It has reduced amount of salt so if you are watching your salt intake, this one is for you.
Those who have been avoiding soy bean, this one is for you. Chickpea Miso is a soy-free miso made from Australian-grown GMO-free certified chickpea, natural sea salt and our own hand-made organic Koji. It is also a relatively sweet variety with floral note and unique chickpea flavour.