Weekly zero waste fermentation recipes. One ingredient every week, broken down completely — peels, stems, leaves and all — turned into multiple ferments. Nothing wasted.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 60 | Founded | a year ago | Last Issue | 4 days ago |
| Active | |||||
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allthingscultured.substack.comLatest Issues
The Real Cost of a Loaf.
You paid ten dollars for it. Maybe a bit more. It sat on your bench for a few days, went a bit firm, and you binned it without really thinking about it — because it’s bread. It’s a staple. Staples are cheap, and cheap things don’t feel like...
Every Bit Counts! Apple Week at the Fermentary.
Part 1. Apple scrap cider vinegar, green apples 3 ways, red apples in beetroot kvass
After spending a whole week with apples, I think what surprised me most is just how incredibly versatile this fruit is in fermentation.
An apple tradition I wanted to bring back
There’s a jar of red apples fermenting in beetroot kvass on my bench right now, slowly taking on this almost ridiculous colour.
Next to it is green apple kimchi, green apples fermented with turmeric and ginger, another jar of radish and gr...
Fermentation Club Online — September class + the full year ahead
We’ve had two sessions together now and I’ve loved every minute of them. But I keep getting the same message from so many of you: can we go back to the beginning? Can we cover the classics?
So that’s exactly what we’re doing next.
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Every Bit Counts! Fennel Week at the Fermentary.
Fennel top, pineapple pesto, fennel, [ear and shiso, fennel scraps miso
Last week, we turned one fennel into three completely different ferments, with no waste.
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Authors
The writers behind this newsletter.
I'm Katerina — fermentation chef, innovator & educator. Founder of Byron Fermentary, Byron Bay, Australia & All Things Cultured Online Fermentation School. Almost a decade turning what people throw away into gut-nourishing ferments.
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