What rotten luck!
I HAVE long paddled in the shallower waters of fermentation, making beer, homemade wines of variable drink-ability, real ginger beer, yoghurt and blackberry vinegar, but the deeper waters of kombucha, jun, kefir, sauerkraut and half a dozen other exotica were places I never dared enter. These latter all seemed to possess a strong element of witchcraft and gifts of various concoctions from enthusiastic friends had not made a favourable impression. Diffident as I was, I never attempted to replicate their offerings. Until now.
My friend Rachel de Thample had sent me an early copy of her and invited me to view her collection of ‘Lizard’s legs, and howlet’s wings’. After hearing what she had to say and seeing and tasting what she had made,
