Kitchen Garden Guide
Fermentation
Fermentation is a natural process where friendly microorganisms like yeast and bacteria transform sugars into delightful flavors, bubbles, and beneficial compounds, creating everything from tasty bread and yogurt to refreshing kombucha and beer.
Top Tips
How to keep fermented vegetables crunchy
Have you had your pickled and fermented veggies gone mushy? Our Chef Jo has a simple nature hack to prevent this
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What is kimchi?
Rebecca Ghim is the Founder of vegan, zero-waste Korean fermentary The Ferm. We caught up with Rebecca at Chefs’ Manifesto to hear more about the origins of kimchi.
What is umami?
Umami in Japanese means ‘pleasant savoury taste’. Fermentation is a natural and simple way to bring out umami flavours.
Recipes
Preserving Green Tomatoes
Green tomatoes? Three delicious recipes to preserve them by Chef Jo.
Lacto-Fermented Wild Greens & Yacón
Yacón is an amazing South American tuber - it is delicious roasted, raw or reduced in syrup.
Fermented Beetroot Ketchup
This delicious and vibrant ketchup is a great way to make those beetroots last.
Infinity lacto fermented green sauce recipe by Melanie McIntosh
This is a green sauce that goes with nearly everything and can bring together as many or as few elements as you have around you.
Festive Ferment
Stories
Wild Fermentation
OmVed Gardens’ head chef Jo caught up with fermentation revivalist and author Sandor Katz to discuss environment, tradition and fermentation as metaphor.
Microcultural Revolution
Chef, fermentation expert, food scientist and author David Zilber discusses food culture, existence, symbiosis and harmony.
Koji is Community
OmVed Gardens’ head chef Josephine Marchandise caught up with fermentation explorer and educator Pao-Yu Liu to discuss culture, community and not being scared of difference.
The Gut Soil Connection
From live cultures to permaculture, soil health and human gut health are intrinsically and ancestrally linked.
Fermentation Forces
Fermentation can be a metaphor for creation in a world of constant change. As makers, we should embrace the vitality that can be found in any transformative process, including those we perceive as decay.
The Nature Kind - Josephine Marchandise
Josephine has later rediscovered preservation and fermentation while trying to slow down and commit to a low waste lifestyle.