Fowlers - Preserving Blog


1/2 savoy or white cabbage

1/2 bunch radishes

2 carrots

1 tart green apple

Basic brine ( 2 litres filtered / tank water : 6 tbs sea salt )

1 -2 tbs sea salt

1-2 Fowlers No. 31 Bottles with fermenting lid...

This kraut has several layers of flavour complexity as it is smoked using dried apple skins as well as woodchips (*we use dried trimmings from the autumn pruning of our apple trees).  It could easily be adapted for...


1 -2 Handfuls of Fresh Spring Asparagus (White or Green)

2 litres of Brine ( 6 tbs natural sea salt : 2 litres spring or filtered water)

1/2 Organic lemon or Yuzu sliced into approx 6 slices


1 -2 # 31...

This recipe is from an original collection of shrubs penned by Joseph Fowler.
We believe that the collection dates from the mid 1920's... we've tweaked it a little for you.
Shrubs are a concentrated fruit...

This incredible recipe has its origins in Cape Town and was handed down to one of our Fowlers family by a Cape Malay friend.  It utilises a lacto fermentation process, so be sure to use filtered water where...

Showing 1 to 8 of 9 (2 Pages)