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Welcome to Casa Adora's fermentation hub — a place where fermenting is simple, slow, and rooted in the rhythms of rural Andalucía.Welcome to my fermentation hub — the place where I document my small-batch fermentation experiments, flavour discoveries, and the journey…
Fermenting
Slow transformations, bold flavours
September 8, 2026
Lacto-Fermented Courgette Kraut — A Casa Adora Small BatchMarta's store had just taken delivery of a crate of courgettes — grown by a local man whose name I…
August 27, 2026
Gut Health Recipes — The Flexible Chef's Complete CollectionMost adults aren't eating enough fibre. The UK recommendation is 30g a day, yet average intake is only around 20g.…
August 25, 2026
Nearly Jongga — A Casa Adora Kimchi with PimentónJongga is the global benchmark for packaged kimchi — the jar you find in Asian supermarkets across Europe, the standard…
August 17, 2026
Homemade Sauerkraut Recipe — with Caraway, Juniper and BayI have been working my way through a review of Bionsan's range of bio fermented products — hinojo lactofermentado (lacto-fermented…
May 3, 2026
Mango Ember – A Fermented Mango Hot Sauce from Casa AdoraSome batches have a plan. This one had a deadline — and Marta had mangoes. The result is Mango Ember,…
April 16, 2026
Ember Solar – A Homemade Fermented Red Chilli Hot SauceThis fermented red chilli hot sauce has been six weeks in the making. It started as a simple ferment —…
March 16, 2026
Beginner's Chilli Fermentation Method — What I've Learned So FarI’m still fairly new to fermentation. At the time of writing, I’ve been experimenting for about twelve weeks, mostly with…
March 15, 2026
From Jar to Verde Fresco: My Rustic Green Chilli SauceEvery now and then, a ferment surprises you. This one started on 19 February 2026 with a 750 ml jar,…
March 11, 2026
Fermented Garlic Ginger Paste — A Happy AccidentSome recipes are planned. This one — a fermented garlic ginger paste — began with a wet walk through a…
