FERMENTATION EDUCATION

OUR MICROBIOME IS IN NEED OF OUR ATTENTION. WE CAN HELP IT BY GIVING IT THE FOOD IT NEEDS TO THRIVE. AT THE CULTURED CLUB WE OFFER DELICIOUS AND CREATIVE WAYS TO ACHIEVE THIS FOR A HAPPY GUT AND A HAPPY MIND.

MASTER TONIC

OUR MOST POPULAR PRODUCT IS NOW AVAILABLE TO PURCHASE ONLINE. A POTENT SPICY REMEDY INFUSED TO SUPPORT A HEALTHY LIFESTYLE, STIMULATE IMMUNITY, BOOST ENERGY AND INVIGORATE.

THE CULTURED CLUB BOOK

PUBLISHED IN 2016 THIS BOOK GIVES A COMPREHENSIVE YET EASY TO FOLLOW INTRODUCTION TO FERMENTATION. IT IS A CULINARY BOOK COLLECTION MUST FOR A HEALTHY GUT.

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BLOG

The thing about Gut Health is once you have given it the opportunity to heal, not surprisingly, interesting things start to happen in your mind. The brain fog lifts, thoughts come and go with ease and overthinking is a thing of the past. One might even take up meditation. Yes, healing the gut can also help the mind. Here, I sometimes share some thoughts along with other things.

THE CLUB

Dearbhla Reynolds is dedicated to the art of making fermented and cultured foods and is at the forefront of its current domestic revival. Perhaps a natural evolution to marry the influence of her pharmaceutical father and culinary mother. Sharing the love of food can also be the best medicine. We love to gather to ferment, to feast, to share and to be the change. Perhaps you would like to start a club too?

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theculturedclub

Any kind of empty bottle in the house got filled w

To you this may look like nothin’ But to me, I h

DEAR EARTH We are here to awaken from the illusio

I have been approaching this day recently with a k

Known to almost every child, they need no descript

I fed them some organic cream. How happy they are

Nearly ten years later and I still haven’t made

W I L D G A R L I C S A L T

Wild garlic.
It’s season is sort.
And I love that this is the case as we flow with the rhythm of nature. But this is definite once flavour I like to bring on with me into season and if I am a wise foragers, finding some wild garlicky tickles in autumn is a delicious surprise.

I have made enough pesto for now.
There are a few litres of wild garlic sauerkraut fermenting away.
Wild garlic butter will definitely be on the horizon along with simply drying out some leaves into a powder. But here is something you must try out.
This recipe I used about 100g of wild garlic leaves to 500g of salt.

Pick
Wash
Blend
Mix in salt
Dry out.
🙏
🌱🌱🌱🌱🌱🌱🌱🌱🌱🌱

Todays walk in the woods involved some nettles and

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