Recipes

GINGER BUG RECIPE
20G FRESH GINGER *PREFERABLY ORGANIC (FINELY CHOPPED) 20G WHITE SUGAR 100ML WATER 1: Combine Ginger, Sugar & Water in a jar, Replace lid & shake well until sugar has dissolved. 2: Leave Ginger Bug on the bench in a warm room 20-24 Degrees C, swirl & shake gently each day. 3: Add 1 tsp Ginger & Sugar after 48hrs, then twice weekly going forward until the bug is bubbly. This should take 3-5days, but longer in cooler tempratures. 4: When the Ginger Bug is bubbly you are ready to make... Read more...
RED ONION JAM RECIPE
500G RED ONION 3 Tbs TALLOW 1/3 - 1/2 CUP BROWN SUGAR 1/2 CUP BALSAMIC VINEGAR 1/4 CUP RED WINE OR PORT 1 tsp FRESH THYME OR ROSEMARY 1/2 tsp SALT 1/2 tsp PEPPER Read more...
SOURDOUGH RECIPE
250G SOURDOUGH STARTED 600ML WATER 1KG PLAIN FLOUR 20G SALT *ADD MORE WATER OR FLOUR TO GET DESIRED CONSISTENCY. UTENSILS: LARGE MIXING BOWL (4-5L) TWO SUITABLE COOKING TINS, I OFTEN USE A ENAMEL PAN OR A CAST IRON DUTCH OVEN, BOTH SEEM TO WORK FINE BUT ITS YOUR PREFERENCE OR WHAT YOU ALSO HAVE ALREADY. METHOD: Read more...
#4 FERMENTED SODA RECIPE
250G RASPBERRIES 250G PINEAPPLE 200G HONEY 1 Tbs GINGER BUG 2000ML WATER UTENSILS: 3L JAR CHEESE CLOTH OR SIMILAR CLOTH TO COVER JAR RUBBER BAND OR STRING TO HOLD COVER ON JAR Read more...
#3 FERMENTED SODA RECIPE
500G MIXED BERRIES 1/2 CUP SUGAR 2000ML WATER 1 TBS GINGER BUG UTENSILS: 3L JAR CHEESE CLOTH OR SIMILAR TO COVER JAR RUBBER BAND OR STING TO HOLD COVER ON JAR Read more...
#2 FERMENTED SODA RECIPE
100g Ginger 200g Lemons 500g Rhubarb 1/2 Cup Sugar 1 Tbs Ginger Bug 2000ml Water Utensils: 3L Jar Cheese Cloth or another suitable cloth to cover the jar with Rubber Band or String to hold cover on jar   Read more...
#1 FERMENTED SODA RECIPE
250g Mango 250g Passionfruit 500g Strawberries 1/2 Cup Sugar 1800-2000ml Water 1 Tbs Ginger Bug Utensils: 3L Jar Cheese Cloth or similar to cover top of jar Rubber Band or String to hold cover on jar   Read more...