Wild fermentation

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Homemade Elderflower Soda Recipe from Milkwood Book

If you’re looking for the ideal refreshing drop to take you right through the hotter months, this homemade elderflower soda might be just the ticket! Taken from Nick Ritar and Kirsten Bradley’s permaculture book Milkwood (which contains pretty much everything you need to know about growing, foraging and down-to-earth living), it’s a delicious recipe that’s […]

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Making Wild Herbal Sodas — Milk & Honey Herbs in 2025 | Herbalism, Refreshing drinks recipes, Fermentation recipes

Wild Sodas are a fun and easy way to make living, medicinal, naturally probiotic beverages that are made by wild fermentation- we don’t add any yeast- the wild yeast on the flowers and yeasts in the raw honey are what cause the fermentation! They can be made with 100% local ingredients, making them

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Crafting Smreka: A Tasty Fermented Drink with Juniper Berries in 2025 | Fermentation recipes, Fermented drink, Probiotic foods

Dive into the world of traditional beverages with Smreka, a delightful fermented drink that brings the earthy essence of juniper berries to your glass. Perfect for those who love experimenting with flavors, this homemade concoction offers a refreshing twist on fermentation. Learn how to craft this unique drink, enjoy its subtle tang, and savor the natural goodness of juniper. Whether you're a seasoned fermenter or a curious beginner, Smreka is sure to add a touch of rustic charm to your…

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Low sugar fermented dates - Panaceas Pantry | Recipe | Fermentation recipes, Food, Fermented foods

Making your own low sugar fermented dates is easy, fun and a great way to add a gut-supportive food into your families diet. Fermented dates are a low carb, probiotic, mineral- rich living food (that won't hurt your sensitive teeth when you snack on them).

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Foraging for Japanese Knotweed: A Delicious Recipe

Spring has sprung and Japanese knotweed season is upon us here in southeastern Connecticut. We furiously gathered huge baskets of shoots that were less than 12" tall, the optimum height before the stalks start toughening up and getting woody. Most was made into fruit leather, which keeps very well once vacuum packed, several batches of jelly were made, more was stewed to keep in the freezer for making muffins and quickbreads, and some was eaten raw with cream cheese and raisins! Why yes…

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SCOBY, the mother of kombucha and DIY | Kombucha scoby, Kombucha, Kombucha how to make

Yugen's very first SCOBY comes from San Diego, California. It was handed to us after a fermentation workshop at an organic farm in 2013. After the workshop our founder Yannick rushed home to put the scoby in a fresh batch of tea. The offsprings of that mother eventually made it across the ocean and continue to ferment our botanical tea today. Learn all about scobies and DIY kombucha making in our blog! #scoby #kombuchaaesthetic #howtomakekombucha #homemadekombucha #kombuchacommunity

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Fermented Plant Juice (FPJ) and Its Application Rancho Mastatal | Fermentation, Juicing recipes, Recipes

Learning how to prepare these ferments will not only add macronutrients to your soil system but will increase the bioavailability of preexisting nutrients in your soil. Gardening really boils down to being a soil steward, which basically means we’re ranching microorganisms.

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How to Make Nasturtium Capers (Lacto-Fermented) | Recipe in 2025 | Fermentation recipes, Fermentation, Nasturtium

Naturally lacto-fermented nasturtium capers taste near identical to store bought, but have a better texture. I like to use the ratios below to fill a quart jar, but you can scale it up or down however you like.

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