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What is so special about mustard and how do you make it yourself?

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Mustard is a very old cultivated plant and is even mentioned in the Bible. The Romans brought it to our regions, after which it became a popular herb in monastery gardens. Dijon mustard, the most famous and refined, is prepared from capers and anchovies with tarragon vinegar. In 1382, Philip the Bold, Duke of Burgundy, donated its coat of arms to this city as a thank-you for its fine product. Absolutely hilarious fun facts, but what is so special about [...]

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Say cheese! Make vegan cheese using real cheese cultures

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A vegan diet is something that is often considered these days. But still, the fact that no cheese can be eaten makes you feel like something is missing. online workshop vegan cheese Just no animal milk? Fortunately, vegan cheese is gaining popularity. As with other vegan dishes, we would simply replace cow’s milk with vegetable milk, but making vegan cheese is a different story. But what exactly goes into such a vegan cheese? Cashews, a source of lactic acid and [...]

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How to easily improve your fermented chili peppers ​with a starter culture!

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Everybody loves a good fermented hot sauce! The question is, do you prefer a mild, medium, or hot sauce? But how to make the best fermented hot sauce? Read on for a recipe and information on how to use a starter culture. Chilies are vegetables Chilipeppers are vegetables, just like cabbages or carrots. (Botanically they are actually fruit, but let’s not get into that). So, if we want to ferment chilipeppers, we are dealing with lactic acid fermentation or ‘lacto fermentation’.  [...]

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How can I make my homemade sausages “perfect”?

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What is a perfect sausage? Some people may prefer a spicy sausage, while others may prefer a milder flavor. Some people may prefer a dense, meaty texture, while others may prefer a lighter, juicier sausage. But a fresh sausage should always have a tender, juicy texture with a balance of lean meat and fat and a well-balanced flavor that is not too overpowering- the seasoning should complement the taste of the meat, not mask it. We have some tips that [...]

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Using a horse needle to test the quality of your charcuterie

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With the hot summer (almost) behind us, it is time to process the harvest. Autumn is the perfect time to celebrate the efforts of a year and prepare for a freezing cold and cozy winter.­ Autumn ­What characterizes autumn? Soup instead of salad, picking apples for cider and acorns for the pigs. The latter is what interests us: preparing your own dried meats so that you can serve something delicious, authentic, and homemade during the cold evenings. Dry ham, pancetta, [...]

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Some tips on kombucha brewing

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We all love a fizzy soda, especially when it's a natural, healthy soda like kombucha. So you buy a quality SCOBY (symbiotic culture of bacteria and yeast), watch some Youtube instruction videos, and off you go! But then your SCOBY starts acting weird, turning into strange colors, floating in mysterious ways- what causes this disobedient behavior? We have some troubleshooting tips for you here! Some tips to start with kombucha brewing Kombucha requires a warm area, 20-30ºC, to culture properly. [...]

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Essentials for your milk kefir to grow better: 8 tips

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Kefir is a delicious, nutrient-rich cultured milk drink that dates back many centuries to the shepherds of the Caucasus Mountains who carried milk stored in leather pouches where it would ferment into a slightly fizzy drink. It supports your immunity, metabolism, energy levels, gut health and also helps to maintain healthy teeth and bones. How to reactivate your milk kefir grains Milk kefir grains, once activated, should look like little cauliflowers. They also generally multiply very quickly (although this is [...]

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