Category Archives: Preserving

Photos from our Passata Day

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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

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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

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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…

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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!

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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)

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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

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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

To Vacola or not to Vacola?

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This year I am going to be ready for preserving season. So ready. I am going to have all the jars I need, and all the lids and seals for those jars.

And I’m going to know where they all are, too, rather than discovering their ‘safe’ (read: obscure) storage place next winter, once the preserving season is past.

I have a problem though. To Vacola, or not to Vacola? There’s good arguments for both sides. And I have to decide quick. Continue reading

Hang your bacon high…

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Smoking bacon is not as hard as I thought it would be. And it is incredibly delicious.

Recently I was at Allsun Farm, where all pigs that pass through have a great life  tractoring  and fattening on the organic market garden vegetable leavings, and cracked pastured eggs.

Followed by their requisite one bad day. No bacon could be finer for learning to smoke…  Continue reading

Learning the way of the Sausage

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Sausage making. It’s something I’ve wanted to learn to do for simply ages.  I secretly dream of a parallel life where my main gig is crafting incredible sausages and charcuterie…

Maybe one day. In the meantime, it’s time to learn the way of the sausage, from scratch.  Continue reading

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