The Preserve Journal - Issue number 8 fresh koji

The Preserve Journal - Issue number 8 fresh kojiAn independent print publication dedicated to the exploration of a more sustainable, resilient and responsible food culture. Each issue is printed on FSC certified and recycled paper and is published completely independently without advertisements or corporate investments. The Preserve Journal is therefore run free of any restraining commercial considerations and interests. The Preserve Journal presents you with a broad range of perspectives from an

which required the addition of iodine to all salt in order to combat the prevalence of goiter or iodine deficiency

For that reason - it is a worthwhile project to take the time to teach yourself to do this

Once dried

Talking about oysters

naturally fermented using traditional methods for one full year

but that's the joy of fermentation culture

Coca is not cocaine: A month in Alejo’s kitchen by Andrea Pera Serrano

Seen first hand with David Asher

I keep mine in the freezer

recipes by Jennifer Schleber

The nature of this crock ensures optimal fermentation conditions

Reconstructing Greece by Ashley Parsons