Fermentation :

Viili

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The most discussed cook book over the last few years has most certainly been Natural Harvest - quite an interesting phenomena to anyone even slightly interested in cultural taboos. Semen and this viili I just made have at least two things in[...]

Seeing Red

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No, this isn't my reaction to Chancellor Darling's recent cider duty shenanigans. All I will say on this issue is this: If your expecting a bit of common sense from any of the other political parties following the forthcoming election, think again.[...]

Wild Things!

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A year ago today, I posted my tasting notes on our perrys ahead of their first racking. Today I've been in the ciderhouse, sipping, swirling and nosing my way through the fermenters, and what a difference a year makes. Last year we went over[...]

Sapping it Up

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Now there's a sight to gladden the heart of orchardists and cidermakers alike. Each of the four seasons is of great interest to the cidermaker, but it's perhaps Spring which is the most eagerly anticipated. Buds are swelling in the orchard.[...]

Homemade pickles

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I like pickles but I don't like vinegars very much, so I choose fermentation instead of making acidy vinegary foods. The process of fermentation not only helps to preserve food, it breaks food nutrients down into more digestible forms, improves the[...]

It's Only Natural

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This picture shows the first signs of yeast growth and fermentation on the surface of our recently pressed Moorcroft Perry Pear juice. Whilst it's only been five days since we pressed this batch of juice, it always seems much longer when you're[...]

Yogurt ? Jukurtti

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Soy yogurt is sold in every food store I use. It's a nicely multifunctional thing in cooking but sometimes you want some extra flavour. Luckily, making different yogurt varieties yourself couldn't get any easier. All you need is some nuts,[...]

End of Term Report

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The 2010 pressing has finally come to an end for us here at Rockingham Forest Cider . The final day went well, a little too well in fact, and we had to rummage around our old homebrew equipment to find enough fermenting capacity for the[...]

Fermented Chickweed

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L actic acid fermentation has been the traditional way to preserve foods before refrigeration. The added benefit of fermenting foods is that the process breaks down the plant?s cell walls and thereby makes more of the nutrients available to[...]

Radish Umeboshi Pickles

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This week it was time to take out The Kind Diet by Alicia Silverstone. Since I have had a few evenings to rest and clean and cook a bit I decided it was time to put my radishes to good use. I love pickled foods even the pickled ginger that is[...]