A Year of Fermentation is finally here
A small celebration and a heartfelt thank you. And a final reminder for updates coming to the club
The Black Butter Club
Hi, I'm Sam, a chef turned gardener, fermenter & author. I write practical fermentation and cookery recipes, & seasonal essays on flavour, culture & the living world from a small farm in West Wales.
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Latest posts
What’s Inside A Year of Fermentation?
The complete contents: 45 core techniques, 162 recipe ideas, 50+ seasonal variations & more
An update on paid membership
New prices and how to avoid them
The Best Way to Ferment Tomatoes
My dry-brine method, what I learned from testing it, and recipes for using every part
Fermented Ribena: Blackcurrant Cheong
A second attempt, informed by winemaking
Five Ways to Preserve Herbs
And Two Methods Best Avoided
A Complete Guide to Making Vegetable Miso
Introducing the first Black Butter Club Monograph
A Very Beetroot Brownie
Free Bonus Recipe: A deeply chocolatey plant-based brownie
Fermented Apricot Cordial
From fresh fruit to syrup, jam and smoke | The art of preserving
Exciting Updates for The Black Butter Club
Looking back, looking ahead, and a few changes I'd like to make.
A Rose at Midsummer
Welsh midsummer folklore, the first broad beans of the year, & a green, fiery giant couscous salad from the garden.
Garlic and Marriage
How I eat 8 bulbs of garlic a week without peeling a single one
The Confidence of Weeds
Why practical work feels increasingly important in modern life