Recipes by Fina Puigdevall and Martina Puigvert Lamb’s liver and sweetbreads, sheep’s milk, wool, thyme and rosemary See recipe
Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments Homemade yoghurt See recipe
Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments Pickled asparagus and dried tomatoes See recipe
Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments Vinegar with Kombucha Scoby See recipe
Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments Second fermentation Kombucha Coffee See recipe
Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments Second fermentation: Kombucha Orange See recipe
Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments Second fermentation: Kombucha pineapple See recipe
Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments Second fermentation Kombucha Blueberries See recipe
Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments Kombucha Base See recipe
