• schambers on December 25, 2011

  Also have DVD: Chelsea Green, c2010.

Notes about Recipes in this book

• Sauerkraut

  • RosieB on June 14, 2014

    I was lucky to find a second hand fermentation crock and I made this recipe. I left it longer due to circumstances but it was great. We are still eating it. A good bit of crunch but with a nice tang and so much nicer than the bottled sauerkraut. There was no mould. I can't wait try some other recipes.

• Fruit kimchi

  • ywgttw on November 03, 2019

    This turned out really well. I used plums from the garden which needed using up. It was very straightforward and it has all the tang and kick of a plain kimchi but with a sweetness. The recipe says to eat it quickly to get the benefit of the fruit but to be honest ours is now weeks old and is still nice and sweet/sour, just the plums have gone very soft. Would make again.

• Sweet and spicy glazed tempeh with broccoli and daikon

  • clcorbi on January 05, 2018

    Yum. SO tasty--the sauce is perfectly spicy and ends up having a nice teriyaki flavor. I made a couple of changes--I used seitan crumbles rather than tempeh, and didn't feel that they needed to be steamed so I skipped that step. I also substituted sliced carrot for the daikon, and omitted both the arrowroot powder and wine from the sauce. Those omissions didn't have any negative effect--everything was delicious. This is also a super fast dinner and I'd definitely make it again.

• Coconut chutney

  • debnharold on September 16, 2012

    great with sticky rice - freezes very well so you might want to double.

• Kvass

  • Ganga108 on April 07, 2025

    P78 in the second edition. I have made batches of this, one after another, since I first made it in January. It is wonderful - earthy, briney, and tangy with a little fizz. I make it in either a 1-litre or 3-litre vessel, depending on how many beets I have.

• Food52

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