Lacto-fermentation is an ancient craft; the results can be as different as the vegetables you use. Little is required to get started except for wide-mouth jars, some kind of wooden tamper, non-iodized salt (to prevent clouding) and fresh organic vegetables or fruits.
by Kirsten McCulloch • • 1 Comment
I’ve just made myself a couple of jars of this citrus cleaner, which just involves steeping lemon peel (or other citrus peel) in white vinegar for three weeks. Often I just put a little vinegar in a spray bottle with a lot of water and let my kids have at it. I know they will use far more of whatever spray I give them than necessary (especially my six year old!), so a little goes a long way. But I am looking forward to everything having a lovely lemony smell instead of vinegar!
by Kirsten McCulloch • • 50 Comments
by Kirsten McCulloch • • 268 Comments
Making yoghurt from scratch is actually far easier than most people realise. The trickiest part is figuring out how to keep your yoghurt at an even temperature (of around 40 degrees Celsius) while it is forming. And that’s where the Easiyo comes into it’s own. Now, the Easiyo Yogurt Maker is sold with the assumption…