I stumbled on this recipe many years ago whilst devouring the book Nourishing Traditions by Sally Fallon. The book emphasises eating a traditional nutrient dense diet in much the same way as our fore-fathers had done, eating simple foods, as close to nature as possible and without lengthy ingredient lists. The premise is that if your grandmother doesn’t recognise the ingredients as food don’t eat it. Even so called “healthy food” can be overly processed and messed about with. This was one of the first recipes I tried and soon became a favourite. I always like having a jar of it in my fridge as it’s a quick and easy recipe that takes only three days from start to finish and with all the probiotic benefits that fermentation offers.

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