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Fermental As Anything! Brisbane

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Fermental As Anything! Brisbane

If you love fermented, pickled, preserved, cultured, cured, smoked or otherwise deliciously transformed foods, Fermental As Anything is the place to be!

Fermental As Anything is a Brisbane group that meets bi-monthly to ferment, pickle, preserve, stuff, cure, bake, sprout, smoke, dry, sun-dry, dehydrate, cook, curdle, freeze, grind, brew, store and transform ingredients into delicious and nutritious cultured superfoods.

Our page and gatherings aim to educate and share fermenting, preserving and transformative skills with everyone interested in these ancient probiotic and macrobiotic foods and methods.

If you love eating and want to learn or share how to make foods like kim chi, sauerkraut, yoghurt, kefir, stocks, butter, jams and spreads, dips, pesto and sauces, breads, pickles, cheeses, salami, sausages, jerky, biltong, miso, tofu, kombucha, beer, wine, cider and other plonk, mead, honey, tea and coffee, herbs, spices, oils, salts, sprouts, raw and a host of other related foods, this is the group for you!

Website: https://www.facebook.com/groups/399476263533051/?fref=ts
Location: Brisbane
Members: 25
Latest Activity: Aug 26

Discussion Forum

Pickles: Đồ Chua & KABEES EL LIFT

Started by Dave Riley. Last reply by Dave Riley Mar 16, 2016. 11 Replies

I LOVE Đồ Chua.  Đồ Chua is a Vietnamese pickle made from carrots and daikon radish (or just carrots -- as I prefer).  I like mine finely julienned, with little or no sugar and on the soft side --…Continue

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Comment by Dianne Caswell on August 11, 2015 at 8:34

As promised I have put the Recipes into that section. Enjoy!!!!!

Comment by Andrew Cumberland on August 10, 2015 at 15:42

I'm bloody sending you off to hospital more often, at this rate. 

Comment by Dianne Caswell on August 10, 2015 at 5:47

Oh, I have been cooking for Graham, He now has some very nice Moroccan Lamb Shanks (Tagine) in the freezer too. They were just beautiful. I will post a recipe of those and the Moroccan Tomato Sauce, when I get a minute..

Comment by CHERYL SLAPP on August 9, 2015 at 21:41

WOW, when you said you were going to do a little cooking before you went into hospital, I though some meals for Graham.  Your certainly are a productive lady.  I must get into this fermentation.

Comment by Andrew Cumberland on August 9, 2015 at 21:03

Very nice Dianne!

Comment by Dianne Caswell on August 9, 2015 at 18:04

Hi Everyone, I have been a bit quiet lately but I have a few things I have to get done before I go in for my Operation. So have been making some Riesling Radishes, Beetroot and Turnip Pickles, Strawberry Jewels (Jam with Whole Strawberries) and Moroccan Tomato Sauce (that I will use to cook some Lamb Shanks in tonight).

I have also got to get my Blood Oranges off the bush and Make some Blood Oranges in Minted Syrup and Some Syrup to use in Cordials, (this one is not as red as I would have liked but the ones facing the sun have more of a red blush on the outside of the fruit, but it smell lovely and there is lots of juice). My Bergamot Oranges are ready and smelling beautiful, although someone has picked 3 off the bush. I still have enough to make a syrup for cordial. I might not be allowed in the garden but at least I can still find my way around the kitchen. 

Comment by Dianne Caswell on May 10, 2015 at 20:12

Rubbish Andy, I am just lucky I have a lady who keeps an eye out at the Rocklea Markets for me and surprises me with a box or 2 of something now and again. Just happens that this is a good time of year for some good produce...

Comment by Andrew Cumberland on May 10, 2015 at 20:01

You certainly out preserve me as well Dianne. 

Comment by Lissa on May 10, 2015 at 18:49

And to you too :)

Comment by Dianne Caswell on May 10, 2015 at 18:14

Oh, You are a Sweetie. Happy Mothers Day

 

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