Fowlers - Preserving Blog

Posted by in Fermenting


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...

Posted by in Fermenting

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...

Posted by in Fermenting

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...

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