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 Pickled asparagus and dried tomatoes See recipe
Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments Kombucha Base See recipe
