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Fermentation, pickling, jam, bacon and chilli guides—always step-by-step, safety-first, and written for real home kitchens.

Use these articles to understand the why behind each method, then dive into the books for full recipes, ratios and troubleshooting.

Browse All Books Get the Free Fermentation Safety Checklist

New here? Start with safety and the basics.

If you’re new to fermenting, pickling or preserving, begin with the free Fermentation Safety Checklist, then read the core “salt”, “pectin” and “pickling vs fermentation” articles below.

Download Safety Checklist (Free) Fermentation for the Absolute Beginner Pickling for the Absolute Beginner

Featured Fermentation, Preserving & Indian Curry Guides

Core concepts that underpin safe, reliable ferments, preserves and how to get indian curry right.

Takeaway-style Indian curry in a metal bowl with coriander and a side of naan

Why Homemade Indian Curry Never Tastes Like a Takeaway (And How to Fix It)

The real reasons home curry tastes flat—heat, spice timing, base sauce and finishing—and the simple fixes that work.

Freshly made Indian curry paste in a bowl with spices and herbs nearby

Why Homemade Curry Pastes Taste Flat (And How Restaurants Fix It)

Raw spice, weak frying and missing finishing steps—how to make curry pastes taste bold and complete.

Indian curry in a slow cooker with spices beside it

Why Slow Cookers Struggle With Indian Curries (And How to Fix It)

Slow cookers remove frying, reduction and finishing—here’s how to use them properly for curry.

Jar of homemade jam on a wooden board with fresh fruit beside it

Why Homemade Jam Sometimes Fails (And How to Get It Right Every Time)

Runny set, burnt flavour, crystallisation and mould—what causes failures and how to make jam reliable every time.

Homemade jams and pickles displayed with price tags at a small UK market stall

How to Price Your Homemade Jams, Pickles & Ferments for Profit

Here’s a clear way to think about pricing so you can cover costs and actually earn money.

Jar of sauerkraut where some shreds look soft rather than crunchy

Discover why your sauerkraut keeps going soft and how to prevent it

Soft, floppy sauerkraut is one of the most common beginner complaints

Jar of homemade vinegar with a visible mother beside fruit scraps and a bottle of finished vinegar

Do You Need a Vinegar “Mother” to Make Homemade Vinegar?

If you’ve ever searched for homemade vinegar recipes, you’ve probably seen photos of a strange jelly-like disc floating in the jar

Bowls of yoghurt, sauerkraut and kimchi arranged on a table as gut-friendly fermented foods

Fermented foods can support a healthy gut, but they only work if you use them properly

In this article I’ll strip away some hype and show you where ferments realistically fit in.

Why Your Homemade Vinegar Tastes Better Than Shop-Bought

If you’ve ever made a successful batch of homemade vinegar, you’ll know the difference immediately. Find out why?

Jars of homemade jam and pickles arranged for sale at a small market stall

Selling Homemade Preserves Legally in the UK – What You Actually Need to Know

Selling your jam, chutney or fermented veg can feel intimidating – especially when you start reading about “regulations”. The good news is that, in the UK, the basics are clear and achievable from a normal home kitchen.

Fermented cabbage in brine beside a jar of pickled onions

Pickling vs Fermentation: What’s the Real Difference?

Plain-English comparison of flavour, safety and storage—know when to pickle and when to ferment.

Coarse sea salt beside a jar of fermenting vegetables

Using Salt Correctly in Pickling & Fermentation

Salt types, weighing methods and pitfalls—why it matters for texture, flavour and safety.

Saucepan of bubbling fruit jam with a plate cold-test smear

The Science Behind Jam Setting: Pectin Explained

How pectin, sugar and acidity create a set—plus common fixes (runny, too firm, weeping).

How to Legally Sell Homemade Jams, Pickles & Ferments in the UK

5 Benefits of Homemade Vinegar (and Why It Beats Shop-Bought)

Most of us treat vinegar as a background ingredient – something sharp from a bottle. But when you ferment your own vinegar at home, you unlock a lot more flavour and flexibility than most supermarket options can offer.

Two bottles labelled cleaning vinegar and food-grade vinegar

Cleaning vs Food-Grade Vinegar

Yes, there’s a difference—how to spot it, and which vinegar is safe to cook and pickle with.

Jar of fermented chilli mash bubbling with an airlock

Fermented Chilli Sauce: A Beginner’s Guide (UK)

How fermentation transforms chillies into complex, tangy hot sauce—without giving away full recipes.

Two glasses of sparkling water kefir with citrus

Water Kefir: A Crisp Summer Guide

Understand grains, minerals, temperature and second ferments so you can get reliable fizz.

Growing, Bacon & Chillies

Articles that connect your garden, grill and breakfast plate.

Close-up of ripening chilli peppers in green, orange, and red

When Are Chillies Ready to Pick?

Popular varieties and their ripening colours—no more guessing when to harvest.

British-style back bacon compared with streaky bacon

Why UK Bacon Is Different Abroad

Back vs streaky, dry cure vs wet cure—why holiday bacon tastes different, and how to make UK-style back bacon at home.