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Grower, educator, speaker.
Regenerative land systems.
Self-sufficiency.
Founder of @devon_dig_and_donate
Email for collaborations
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🥒 Home made pickle recipe👇 

To convert this summer abundance to pickly goodness we created a brine inspired by the 3-2-1 method from @adip_food 

- 3 parts distilled vinegar
- 2 parts caster sugar
- 1 part water
- optional spices: fennel, dill and mustard seeds
- garlic
- black peppercorns 
- sea salt to taste

Bring it all to the boil then just chuck your sliced cucumbers into any jar you can find and cover with the hot brine. If you want super long shelf life sterilise the jars and put the brine in hot and seal up quick to avoid contamination.

🧂Lacto fermentation method🧂
Another super simple way to pickle anything is with lacto fermentation. Essentially instead of vinegar we create the ideal environment for Lactobacillus bacteria (lactic acid) to thrive by making a 2-3% brine solution and adding any aromatics you want. It’s tricky to weigh small quantities of salt so a top tip is a teaspoon of fine sea salt is roughly 5-6grams of salt. Cover the cucumbers with brine in a sealed jar, burp every few days until your preferred level of funk develops then stick it in the fridge to halt fermentation. That’s it.
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One month before we gather for Sacred Wild Festival, in Somerset 12-13 September 

This year's theme is 'We are Sovereign Beings'

Are you coming? Gates open at 10am on the 12th - Limited tickets still available

Sacred w🌺🌾
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