There’s something magical about the combination of herbs, the lemony tang and the vibrant green colour. Creamy and savoury this dip is sure to be a hit. Gluten free, dairy free, legume free – it’s a perfect addition to your spring crudité platter, served up with some roasted veggies… or as a dip for chips. It’s so delicious you’ll have a hard time not eating by the spoonful.
Around here we eat some sort of ferment at least once a day. A welcome addition to any meal, tangy and salty these three ferments are just a few that I make on rotation. The classic caraway sauerkraut is Adrian’s favourite. While I love the vibrant hue and the subtle earthiness of the beet cabbage sauerkraut, the curtido (cabbage, carrot and onion) might be my new favourite.
