HeyJaredSeasoned and Fermented
Possibly the most excited person around talking about cabbages. Also other (seasonal) vege.
- Indexed issues, last 90 days
- 6
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- Sep 21, 2026
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- Jul 14, 2026
Latest issues
Friday Ferment: The problem with gluts? (opens the original)
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Hello fermenting friends,The kids are back at school, and although there is a definite relief in getting back to a bit of normality, I also feel like I’ve jumped straight back on the wheel.I was intending to send this out last Friday, but last week I was back in the production kitchen, trying to replace our low stock levels and by the end of the week I pretty much collapsed in a heap. I made around 70kg of beetroot and kale kraut by myself - maybe overshot my bodies capabilities (will I ever lea
Friday ferment: The Best Ferment of Summer (opens the original)
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In this newsletter:A few snippets from my summer journalRecipe: The best ferment of summer - watermelon kimchiFermentation workshop: acupressure and fermentation for autumnHello fermenting friends,I’m back! After a pause*.This summer was a heavy one, and although I intended to keep writing, I found it difficult to find the words to express the weight of what we were experiencing on the farm.I’m sure you know by now how deeply the drough
Support Your Digestion: Fermentation, Shiatsu & the Gut–Brain Connection (opens the original)
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Hello fermenting friends!I’ve got something a bit different for you this week. On Monday I had the pleasure of speaking to about digestion. In this conversation we explore digestion from two different but complementary perspectives. Zoe’s perspective comes from her experience as a Shiatsu and Bodywork practitioner, and I talk about ferments, of course. We talk about the connection between the gut, brain and nervous system, how Chinese medicine understands the stomach and spleen, and why slowing
Golden light (opens the original)
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In this newsletter I reflect about a dear friend, golden light, summer picnics and the curried eggs my mum used to make. I’ve been reminded how food contains memory. This week’s newsletter follows those threads, ending with a recipe for fermented piccalilli brined curry eggs that celebrates colour, comfort and the people who shape the way we cook.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!2jrC!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2F
And yet, we can hold two things at once. (opens the original)
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A difficult growing season is bringing challenges, losses, and uncertainty… but also unexpected abundance. This week I’m reflecting on what the crops (and the growers) are teaching me about adaptation, resilience, and holding two truths at once. Read more
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