A masterclass by my friend and colleague Sam Cooper (Aka Chef Sam Black) in preserving your garden harvests easily by only needing to add salt and water. Pre order his incredible book: https://geni.us/TheFermentationKitchen

Go follow Sam: https://www.instagram.com/chef.sam.black

Ambassador for: https://www.gardena.com/

My module trays:
UK Containerwise Trays https://containerwise.co.uk/huw-richards-propagation-trays/
US Containerwise Trays https://allaboutthegarden.com/collections/huw-richards-seed-trays
Europe: https://thefarmdream.com/product-category/propagation-trays/huw-richards/

Signed copies of my books: https://www.regenerative.press/book-store

Socials:
Instagram https://www.instagram.com/huwsgarden/
TikTok https://www.tiktok.com/@huwsgarden

Seeds: Wales Seed Hub https://www.seedhub.wales/

#permaculture #kitchengarden #selfsufficiency

9 Comments

  1. I love that I'm seeing more fermenting happening again. I taught some friends how to make sauerkraut, gingered carrots and fermented honey garlic last year. I'm obsessed with the flavors!

  2. With fermentation, how can you tell if it’s gone bad enough to make you ill but not bad enough to smell obviously off? Or does that not happen?

  3. ill be pre ordering this book for 2 reasons , firstly to support what you guys do, but mainly as a retired chef that already uses fermentation to preserve produce, im very excited to get another british chefs perspective and ideas on the subject, i live in france and am not a fan of the food bar 1 local chef who i rate very highly

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