These are the pages proofs of my very recently completed manuscript, for publication by Murdoch Books this September in Australia and October in the UK. Writing or rather the endless editing process, is at an end and it is now far away in China being printed. I could not be happier with what you can not yet see and I so hope you will be too. The images shot by the very talented Ben Dearnley are fabulous. It is packed with all you need to know; for successfully capturing and employing a wide range of the worlds ever present preservationist microbes. It is my wish that it inspire, inform and delight you all and that it travels the globe in search of homes where fermented foods may be enjoyed and perform their valuable work.
Since I am no longer consumed by writing I have joined the ranks of market stall holders at The Northside Produce Markets, in North Sydney. Click here for the Upcoming dates, at which my products can be found for sale. Yolande Gray is selling for me on June 3rd and 17th beside her Dishrag Linen stall while I visit my family in London. I will be back to sell there in person the third Saturday of the month from July 15th; on my return from the UK. I have made a range of hand cut, wild fermented condiments including krauts and pickles to delight and excite your taste buds and make your digestion sing. I recommend you get in quick if a good Indian lime pickle is of interest. The recipes for most of the products for sale, including that one will be found in my book Ferment- A guide to the ancient art of culurting foods, when it is released this September. Be sure to pick up an invitation to the launch at the market, more on that in future posts.
Here are 4 useful things to know, when giving a home to fermented foods.
1. When a ferment is culturing in the first few weeks it is a good idea to stand it on a plate to catch any possible leakage.
2. Bringing a ferment to warm room temperature is likely to restart fermentation and the product may appear to boil. Open the jar to release any excess gases and then close tightly and store in the fridge where fermentation will slow right down, with no harm done.
3. When using your fermented foods be sure to push what remains in the jar down, to keep it submerged in its own liquid, to protect it from potential spoilers and keep the jar above the product clean for the same reason.
4. A little white mould will do no harm and can easily be scooped away so you can consume the remainder but if you find a bright mould on the mix this means you need to discard the lot.