Category Archives: Preserving

The many delights of Fresh Turmeric


Recently we were lucky enough to score some of the amazing, earthy sunshine that are organic turmeric rhizomes.

So much goodness in this plant! But like many harvests, when it rains it pours. Here’s what we did with ours.  Continue reading

Making Biltong for the first time


What do you get when you leave a paleo, a gypsy and a South African alone in the Milkwood Farm kitchen for 5 minutes? Plans for making Biltong, that’s what.

Biltong is a South African delicacy composed of salted, spiced dried meat that is super easy to make at home. And now we’re all a little bit addicted.  Continue reading

All of Summer is now stored…


There comes a point in every Autumn when the tomatoes are finally, finally done. We’ve passata-ed and dried and preserved and cooked to the point where all of summer is stored, and on the shelf.

Last weekend was our final session of tomato squishery (and drying) before the garden gets packed down for its winter sleep beneath the frost…  Continue reading

Photos from our Passata Day


Here’s some photos from the downright awesome Passata Day we had on the weekend.

It was a beautiful, hands-on, all-in day of tomatoes, squishing, bottling, boiling, waiting, playing dominoes, eating, drinking, learning and community…  Continue reading

Meet the Makers: fermenting for Sandor Katz

makers square

So when Sandor Katz lands on our shores in a few weeks, we’ll be feeding everyone who comes along to the evening talks, sessions and workshops with fermented goodness.

Crocks are bubbling across the country in readiness – thanks to the amazing chefery of Rose Newberry, Holly Davis, Joost Bakker, Rodney Dunn and more – meet our makers!  Continue reading

Apple and Juniper Kraut + Fermented Tomato Salsa


We had the best fun at the free little Fermentation workshop at the MCA last night! As promised, here’s the recipes from what got made.

Apple and Juniper Sauerkraut and that delicious Fermented Tomato Salsa…  Continue reading

Sandor Katz: the Good Doctors interview…


In readiness for joining us in a few short weeks for the Art of Fermentation with Sandor Katz tour, Sandorkraut recently recorded an interview with the Good Doctors.

As usual, the interview was a great mash of folk history, science and culture of all kinds. Have a listen here…

We’re holding a Passata Day!


We’re celebrating the harvest on January 25th with a Passata Day in Sydney – would you like to come?  Continue reading

You are a superorganism (and I can prove it)

microbiome 4

Due to my antennae being tuned to all things ferment related just now, I have become a little obsessed with the human microbiome.

Because that’s what we all are, you see. A symbiotic community of microbes. There are 10 times more cells from microorganisms like bacteria and fungi in and on our bodies than there are human cells… 

Better keep them all as happy as we can then, no?

Continue reading

Preserving Strawberries: hello disaster, meet success

strawberries 1

It was too good to be true – a large supply of organic strawberries, and all for me. To turn into the sweetest of christmas gifts – after all, what says ‘thank you for everything’ better than a jar of exquisite, edible rubies?

Nothing, that’s what! However manifesting those jars of jewels proved trickier than I thought it would be…  Continue reading


Get every new post delivered to your Inbox.

Join 11,590 other followers