Fermented Lemons – recipe

You need a few minutes to prep the lemons and then 4 weeks of patience and BOOM you’ve got the most versatile and beautiful ferment!

I use fermented lemons in so many different ways.

1. in raw bars

2. in other ferments

3. in pesto

4. in dips and sauces

5. added to stews (only for taste as the friendly bacteria will disappear when heated)

6. in smoothies

7. in salads

8. just eaten as an apple to impress peeps who don’t know the sharpness of the lemon disappear and becomes completely mellow… the list goes on..

XX Lisa

Fermented Friday – CUCUMBER KIMCHI

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Happy Friyay! This is one of my favorite fermented recipes! Fresh and spicy like hell. Not for the faint hearted. It takes 2-3 days to ferment and you start by mixing salt and cucumber for 10-12 hours.
You need the following and a bit of patience:

CUCUMBER KIMCHI

1 kilner jar
Ingredients:
– 2 cucumbers
– 2 tablespoons sea salt
– 100 gram spring union
– 15g grated ginger
– 4 grated garlic cloves
– 1 tablespoon of chili flakes
– 2 tablespoons toasted sesame seed oil
– peel from 1 lime

If you want to know what fermenting tools I use and love you can find them all on my Amazon pager here.

Fermented Friday: Tepache

Happy Friday! This Fermented Friday I’m making Tepache a super fun and refreshing pineapple drink originating from Mexico.
You need:
At least 1/2 a pineapple
1/2 cup brown sugar
4 cardamom seeds
4 cups of water

patience for 2-3 days.

Have a great weekend!

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Friday Ferment: Carrots & Dill in Brine

OMG! How can it be Friday already??
This Friday Ferment video is all about how to ferment in brine. Super easy and not as messy as the last weeks ferment. Carrots and dill is such a great combo works with protein and vegan dishes. Quickly to make and 4 days of patience ans voila you got some tasty carrots full of health promoting bacteria.
Have a fantastic weekend!

X Lisa

FRIDAY FERMENT: Cabbage & Lime

Happy Friday! I’m starting a new segment called Friday Ferment. I will give you a great fermenting recipe or talk about health benefits of fermented foods or answer any questions you might have. Every Fridays video will be about farming your own healthy bacteria. Hope you like it!
Me and the kids are off to Stockholm for the weekend to celebrate my Mum’s birthday. Can’t wait. Now the boys are older I have decided to travel with just one cabin bag…whish me luck as I try to fit everything in 🙂
Have a fabulous week! XX

Italian Korean & Vegan – Healthy eats in London


I had an early Voice-Over job in Farringdon yesterday and when I was done at around 10 a clock I decided to walk to Shoreditch just for fun and to explore London a bit more on foot. Something I normally never have time for.
I came across areas I had never seen before. So much to explore even after 25 years as a Londoner.
Right in the middle of Brick Lane (famous for its curry houses and bagels) I stumbled on the most fantastic vegan cafe specializing in Italian and Korean cuisine in the most wonderful mix! Kimchi with everything! My kind of place.
I had a generous portion of hemp hotdogs with rice and 2 types of kimchi and home-made vegan parmesan. It was so delicious!
I’m already planning what I’m having next time it is a toss-up between  Kimchi lasagna or Kimchi tortollini..
The Italian chef Marco was cooking and making me feel very welcome at the same time. VEGAN YES is a happy place filled with glorious.


Vegan Yes is 64 Brick Lane.

X L

3 Reasons Why I Adore FERMENTED FOOD


I’m obsessed with fermented foods and this is why:

1.  I’m adore the taste. I’ll take salty foods over sweet any day and fermented foods also comes with that intriguing umani flavour. No batch is exactly the same. This food is alive and kicking and you can taste that!

2. Growing and cultivating healthy bacteria brings out my inner urban farmer. Who know?! It’s so satisfying to grow “health” for your family, and It’s easy. Minimum effort, maximum result! My type of farming.

3. I end up with a large variety of probiotics. If I would only rely on probiotic supplements I would only get a limited number of species. We are just scratching the surface of the wonders of healthy bacteria. I feel safe knowing I get a large variety through my diet. Fermented vegetables also contain non-digestible carbohydrates that feeds and promote even more healthy bacteria along the way. Win Win!

Now Go Ferment! X