Making sauerkraut is one of the simplest ways to begin fermenting at home. All you really need is cabbage, salt and a little time. But although the ingredients are simple, there are a few things that can make the difference … Read More
I’m endlessly curious about people. I love them and I love food, so looking into a household fridge is something that I get quite excited about. You can find out so much by just by pulling back a refrigerator door … Read More
Back in 2020, when I started putting what I cooked online, not many people had heard of eating ancestrally In the six years I’ve been writing here and the five years I’ve been producing Ancestral Kitchen Podcast, the phrases ancestral … Read More
There is something deeply steadying about a jar of home-rendered fat. It sits quietly beside the stove. It does not shout about omega ratios or trend on social media. It simply waits. And when you reach for it – to … Read More
I grew up with porridge (what us Brits call oatmeal). My steaming bowl of breakfast, made with rolled oats, warmed many a dark morning. As a child, I thought this was hearty British food, and was completely unaware that oats … Read More
The healthy, tasty, gluten-free oat grain can be fermented into a myriad of dishes, including porridges, jellies, oat cakes, pancakes and ovened bakes. This free training will share how and give you recipes to create in your own kitchen! I … Read More
Ancient grains, a fount of nutrition, can be fermented into so much deliciousness – drinks, pancakes, porridges and bread. In this free video, a recording made with Kirsten Shockey at The Fermentation School, you’ll learn the many ancient grain ferments … Read More
Earlier this month, I turned 50. Does anyone who turns 50 actually feel 50?! I don’t know. I don’t feel 50. If you ask me how old I feel, I’d probably say mid 30s. This was me, mid 30s, landing … Read More
Rolled oats, ubiquitous in our modern culture, didn’t exist 150 years ago. Yet oats have been eaten for many centuries. Our ancestors, instead of consuming rolled or flaked oats, stone-ground their grains, creating ‘meal’ (aka flour) of different grades. What … Read More
Wholegrain sourdough rye bread is incredible – it has a beautiful rich, deep flavour is and also very nutritious, with high levels of fibre and B vitamins plus all the benefits of sourdough. And, once you understand how rye works, … Read More