Sarah Jackson Fermented Food Expert

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All posts by Sarah Jackson

Early Black Friday Offer

Hello Friends! In the approach to Black Friday I wanted to offer you something special before the big scrum! I have just 8 places left, so you’ll need to respond soon if you’d like to chat

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Ginger Biscuits

Ginger Biscuits This week I made a very exciting new ginger biscuits recipe for the book I’m writing. I’d had it in my mind that creating a ginger snap could just be the best biscuit to make.

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Quick Light Lunch

Quick Light Lunch Hello! Have you heard of Tomatillos? They’re a lovely, slightly tangy vegetable, related to the Cape Gooseberry. The fruit is wrapped in a pretty protective flower and reveals the

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Kitchen Chat

Kitchen Chat Here’s a broadcast packed with lots of ideas for you. Towards the end of the broadcast, I mentioned a hair paste trial. Entry has now closed, but – if all goes well – I’ll

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Sugar Free Jelly

Helloo! This week it’s fancy rice pudding and sugar-free jelly (that’s no added sugar) .. why add sugar if there’s no need? 😉 Please do join me over on Facebook, where we can chat

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Gluten Free Summer Fruit Crumble

Helloooo! To say this broadcast was just about gluten free summer fruit crumble wouldn’t be fair. The Greek style yoghurt, creamy salad dressing and other foods would only get dead jel. 😉 Packed

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Silver Haired Fashion

Hello .. Here it is .. The broadcast I threatened to share with you last week (hehe) that was unplanned and became my busiest broadcast ever. As you will know if you follow this blog and have read the

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Gluten Free Pizza Crust

Hellooo! This one’s going in the book! Sooo happy with it. I turned this one into cheesy garlic bread. Naughtyyyyy … 😉 Gluten Free Pizza Crust See you next week, when I’m going to

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Added Sugar Free Sweet Treats

Hellooo! I do hope August was a happy and healthy month for you. 🙂 Today’s broadcast was filmed back at the end of June when I was busy creating some added sugar-free sweet treats for the immune

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Happy Summer Holiday

Hello You! Happy Summer Holiday Before signing off or the summer break, here’s a broadcast from a couple of months ago (I’ll post some more next month!) where I talked about a fridge full of

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