Sarah Jackson Fermented Food Expert

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All posts by Sarah Jackson

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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Sarah’s Shenanigans

I hope you’re having a great week?! Remember the hummus wraps? In this video I show how I wrap’em up neatly and also show you how I deal with pastries and share some other kitchen and fashion

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BBQ’d Food

We have good enough weather to Barbeque. Hoorahhh! Have 41 seconds to share? This is a short video! My husband isn’t a fan of what he likes to call ‘burnt, raw food.’ I’ve never

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Hummus Wraps

Gosh, the seasons race! It feels like summer should be here, but we’re still officially a week away from it. Not that spring exactly overwhelmed us this year. The blooms have been spectacular but

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Irish Soda Bread

Helloooo! This bread will be such a useful addition to your freezer. It’s soft inside, with a lovely crusty exterior, is scrumptious hot from the oven and slices beautifully once cooled to room temperature;

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Sugar Free Chocolate Brownies

Are you a fan of brownies?! I’ve never been drawn to rich chocolate brownies, but since this book I’m writing is about YOU not me, I recently set about to create the perfect brownie. There

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Cauliflower Pizza

I know I’m teasing you! At the moment I’m just writing recipes for the book, so I hope you enjoy seeing some of the first photos and hear a little about the kind of ingredients you’ll

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