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 | 57 | Founded | 3 years ago | Last Issue | 13 days ago |
| Active | |||||
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seasonedandfermented.substack.comLatest Issues
Friday ferment #48: Ginger, Rose & Cardamom Wild-Soda
Wild Rose
O wild rose, bend above my face!
There is no world—
Only the beat of your throat against my eyes.
White moss is harsh
Against these soft white petals of your feet.
It is hard to dream you have followed the wild goats
A...
Friday ferment #47: Brined Elderflower Carrots
In this newsletter:
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A recording of today’s live with Paula from
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This week in the production kitchen: a routine visit from Environmental Health
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Grounding under elder
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Using elder in vegetable ferments: inspiration from K...
Friday ferment #46: Everything Becomes Dippable
In this newsletter:
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Ox-eye daisies, peas and carrots
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Dips for the season
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Adding fermented elements
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A recipe: whipped butter beans with preserved lemon
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Events: local producers showcase
Hello fermenting fri...
Friday ferment #45: Wild Garlic Cultured Butter
Sunrise this morning on Dartmoor before the Ten Tors teams set off (in the opposite direction!)
Hello fermenting friends,
I’ve been distracted these past couple of weeks, moving back and forth across the moors for both my children’s even...
Friday ferment #44: Pink Curtido with wild garlic
A recipe for Beltane and to celebrate new growth
In this newsletter:
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Subscribers, engagement, traffic and sponsorship for Seasoned and Fermented .
| Subscribers | Engagement | 74 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Ferments. Seasonal Food. Gut Health. 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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