Fermenting 2019.

Fermenting 2019.

Fermenting 2019. A festive update from AlchemyFlow. Hello everyone! Before a large portion of us are overtaken by the festive chaos and then settling in for the well deserved cheer, it felt like a good time to update you on what’s happening with AlchemyFlow in...
How to make fermented Skhug.

How to make fermented Skhug.

How to make fermented Skhug. Skhug is a hot sauce that has its roots in Yemen – it has the consistency of pesto but a fiery and intoxicating flavour and heat to give even kimchi a run for its money. The flavour profile of Skhug is deep, green, hot and robust...
‘More than a workshop on kimchi – it speaks to the politics of food, access & inequalities too.’

‘More than a workshop on kimchi – it speaks to the politics of food, access & inequalities too.’

Over the next month of our crowdfunding, we’ll be checking in with people who have been to one of our workshops and drawing on some of their experiences to help illustrate the benefits of supporting our work. Below we speak to Aidan who came to one of our...
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