
The addition of mint is pretty and adds a freshness and crispness to the tepache.
Kefir translates to 'pleasure' or 'feeling good', and for good reason - it is my chosen powerhouse ferment. Milk kefir is simple fermented milk, similar to drinking yoghurt.
The cloves make for a delightfully aromatic drink, perfect for a winter night.
The beautiful colour of the saffron creates a golden glow in this exotic drink.
Crispy, moreish and delicious, this is perfect as an appetizer and it’s also vegan and gluten free.
Almost every household in Korea will have a jar of cabbage kimchi sitting in the fridge or in an underground cellar, fermenting away. And every family will have their own closely guarded secret recipe for the best kimchi.
This is a great vegan and gluten free twist on a great finger food idea. Nutritional yeast flakes offer a great nutty and cheesy flavour to lift the flavour of this dish to new heights.
The Milky Bars may not be on us, but the rest of the musk sticks, milkshakes, parfaits and other nostalgic milk bar-diner food is.
What makes us feel drunk - and why do we keep drinking if it can make us feel so terrible? #ScienceWeek
A salty sweet-and-sour hit of Indian tradition will keep you hydrated.
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