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!
Latest Activity: May 10, 2020
2 Different Mango Chutneys that I made from some of Christa's Son, Bennet's Mangoes. Some being a thank you to Bennet for the Mangoes. They are an Indian Mango Chutney & Mango Chutney.I only hope…Continue
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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