Fermentation Practises

We ferment a variety of leaves and flowers as a response to either orders, cycles when we have an abundance of particular types of leaves and flowers and any left over from our regular fresh produce orders, making it part of our zero waste practises.

Flowers contain a lot of wild yeast, so can be easily harnessed into making naturally sparkling beverages not unlike a kombucha. Regular experimentation has yielded some interesting flavours like Rosell an Rangoon Jasmine, Tomato and lemon Basil and Blue pea, Thai Basil and Lime.

As the beverages age, they turn into vinegars, and their flavour can be further enhanced by adding additinol ingredients to infuse in them. They are milder but have fuller more complex flavours than commercially available vinegars and are great in salad dressing or as an acidic note in beverages.

Fermenting leaves and herbs require that we first roll the leaves to break down the cell walls, then allow them to ferment in a closed container. Then we sun dry the fermented leaves.

Short fermentation periods then sun drying after, yields more deeply flavoured teas than if we were to just dry the herbal leaves.

Longer ferments yields more funky umami flavours good for culinary use although some bars have also utilsed them in beverages