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Soured beets, or specifically kvass from them is used to make traditional Polish Borshch. Many Poles drink it on its own. It is salty and garlicky and very slightly sweet and a bit sour. This is a very traditional Polish take on it. Beets fermenting! You will need: 3 litre jar piece of gauze or tea towel and a string mandoline slicer or knife fermenting weights optional Ingredients: 1 kg beets, organic if you can get them 1/2 garlic bulb, cut across 6 bay leaves 8 pimento see

This is the first fermented drink I started making for my family, after initially being afraid to serve them anything I have fermented myself. Now they keep asking if and when I am making the next batch. This drink is slightly sweet (although initial sugar used in the recipe seems like a lot!) and very refreshing and bubbly. It will contain small amount of alcohol. I make sure it goes to the fridge as soon as it becomes fizzy to limit sugar conversion to alcohol to minimum. N

I have been looking for alternatives to store bought soaps for a long time. Life was always getting in a way and the chemical/additive free soap recipes seemed time consuming or too complex or the ingredients too alien. I now know a few but I keep coming back to this one using castile soap. You could add few more ingredients (like liquid Vitamin E) or less (some websites would even suggest just using plain castile soap). Ingredients : Castile soap (120 mls or 1/2 cup) Water (