Use small, tender leaves in this dish. If dandelion is unavailable, you may substitute fresh spinach, Swiss chard (stemmed and torn into bite-sized pieces), or baby kale.Read More
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My favorite fermentation author, Sandor Katz in The Art of Fermentation, champions simple, low-tech brewing methods, using the same approach people have been employing for thousands of years. This includes not aging your mead, along with inviting wild yeast. I have made mead a number of ways, using both low- and high-tech methods, and encourage you to start simple. Here is an adapted version of Sandor’s recipe in Wild Fermentation, the first mead recipe I ever tried. It turned out great!Read More