The joys of sauerkraut

posted in: Food, Magazine Articles | 0

The principle is simple. You cut and salt fresh cabbage so the juices weep out of it, then allow natural yeasts to ferment it in its own brine. This turns the sugars into lactic acid by anaerobic (airless) fermentation. Gradually … Read More

Christmas comes early for the Organic Sector

posted in: Food, Health, Organics | 0

“This is an amazing Christmas present for the organic community and we’re delighted”, says Bailey Peryman, Co-Chairperson for the Soil & Health Association, welcoming the Government’s announcement to progress with a national standard for organic production next year. “People want clean, safe food, and are increasingly turning … Read More

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