Instead of tossing out pineapple peels, I use them to make a naturally fizzy, slightly sweet drink. No fancy tools, just sugar, water, and a bit of time. Pineapple peels carry wild yeast on their skin,

It’s elderflower season again, and I’ve spent the last couple of days collecting these beautifully scented flowers to make a few beverages and flavourings for desserts and sweets, and also to capture some

Mast, or yogurt, is an essential delicacy on a Kurdish breakfast table. This homemade version is not just creamy and delicious but also a versatile delight that pairs well with almost anything. Follow

Turshi, a staple in Kurdish cuisine, is a vibrant and tangy assortment of pickled vegetables. This traditional delight showcases a colorful medley of cauliflower, turnips, cabbage, and more. Infused with

There are days when you surrender to your senses, and mine began in the smooth embrace of chocolate. Soft, melting, and layered with fruits from the southern Indian land. Each bite was filled with memory

Silage, a technique for preserving fresh forage, is fundamentally dependent on a successful anaerobic fermentation process. A well-fermented silage not only preserves the nutritional value of the forage,

Mahalal is a traditional Kurdish pickled vegetables dish that's bursting with vibrant flavors and colors. This delightful recipe combines the earthiness of beets, the crunch of cauliflower and cabbage,

After visiting the farm market yesterday, I decided to ferment what I bought instead of storing it in the fridge. Fermenting is one of the oldest methods of preserving vegetables. Not only does it keep

Got a new yogurt maker to make the L reuteri probiotic. #UltimateHealth Seems there are few "good bacteria" that live in the upper GI tract ( stomach, duodenum & small intestine,) L reuteri

Last year, a friend brought me a book from Japan: Tabetsunagu Recipes: Preserving, Drying, and Steaming for Smart Usage by Yuko Anda, the owner of Anda Gyoza. I had wanted to read it, but since it was

I didn’t plan to ferment tofu, but we had opened a pack of silken tofu and hadn’t eaten it for a couple of days. To prevent wasting it, I experimented with fermenting it in my homemade fermented rice water,

I passed by an outdoor market last week and couldn't resist buying these long chillies, imagining fermenting them. Roasting them made it even better! They’re packed with a punch of smoky flavour, perfect

Introduction These pickled radishes bring a delightful crunch and a vibrant splash of color to your table. Infused with beet and a hint of heat from Serrano chilies, they make the perfect tangy snack or

This is my first time trying something new, I have never even used this ingredient in my cooking before. It started from my curiosity about one of my favorite dishes in one of the big restaurants around

Three years ago, I decided to lacto-ferment some hogweed shoots just to see what would happen I didn’t have a plan for them at the time, so the jar ended up tucked away and forgotten. Fast forward to today—I

I feel incredibly lucky to have a new vinegar mother, and I decided to experiment by making berry vinegar. This was originally from my mishaps, and I accidentally turned my elderflower champagne into a

I have been brainstorming and experimenting with fermentation, and it totally blew my mind how much we can benefit from it. Fermentation is more than just an old way of preserving food—it might have helped

Since learning how to make my own lactic acid bacteria (LAB) serum, it has become an integral part of my everyday life. From enhancing my skincare routine and boosting my health to tackling household tasks

After enjoying some homemade berry wine last night, everyone fell asleep while I was left feeling perked up and wide awake! As I stared at the piece of scoby leather I had been waiting to dry, I realized

I have decided to change The Natural World community to focus on Food Preservation and Fermentation! This new direction reflects the incredible possibilities of using nature’s gifts to create nourishing,