Seasoned and Fermented
Rose Whitehouse, Get Pickled Somerset, JackiePossibly the most excited person around talking about cabbages. Also other (seasonal) vege.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 63 | Founded | 3 years ago | Last Issue | 8 days ago |
| Active | |||||
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seasonedandfermented.substack.comLatest Issues
And yet, we can hold two things at once.
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Hello fermenting friends!
I’ve just come back from the farm to check the temperature of the kitchen and make sure this week’s kraut isn’t fermenting too quickly1. I was there on Saturday too, watching how quickly the ferment was progressin...
Friday Ferment #52: Summer berry ‘shrub’
In this newsletter:
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A year of recipes: thanks for being here!
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Hot! Reducing food waste before refrigeration
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All about ‘shrubs’ (a drinking vinegar)
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Make your own berry shrub
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Events: Green Phoenix Festival 5 July & F...
Friday Ferment #51: Peaches, apricots, and the ways we preserve a season
What my gran’s basement pantry taught me about preservation
In this newsletter:
Friday ferment #50: Fennel kraut
How a world-record attempt inspired me to use fennel in ferments
In this newsletter:
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| Subscribers | Engagement | 74 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
Ferments. Seasonal Food. Head fermenter for Shillingford Organics, Devon, U.K. World Ferment Day Ambassador. Workshops through Red Earth Ferments.
Get Pickled’s mission is to empower people by teaching them how to make fermented food in a sustainable way that reduces food waste, limits harm to the environment, and benefits British farmers. We do this through education and advocacy.
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