Below, you’ll find the full reading list of every recipe, essay, and masterclass I’ve shared here over the past two years. Everything I publish is free for the first two months, before moving into the paid members’ archive.
The best way to keep access to new articles is to subscribe to the mailing list, so you can save them as they’re published. And if you want a sense of what you’re signing up for, I’ve included a selection of permanently free pieces below.
MISO MASTERCLASS
HONEY FERMENTED GARLIC
YOGHURT MASTERCLASS
From time-to-time I’ll swap these articles round, so remember check back.
10 Simple Recipes For Honey Fermented Garlic
A One Thousand Year Old Rose Recipe
Apple Cider Black Butter
Autumn Hobak Kimchi
Baechu Kimchi | A Recipe From My Book
Beginner-Friendly Fermented Wild Garlic
Black Butter
Black Boshi (Blackcurrant Boshi)
Brined & Pan Fried Mackerel With Fermented Relish
Campfire Sea Bugs & Kimchi
Does Provenance Affect Fermentation?
Dr Hoffmann’s Dresdner Stollen
Fermented Green Tomato | Chickens & Tubers
Fermented Verbena Tea | Fig & Autumn Raspberry Crumble
From Suet to Shoyu | 3 Recipes to use Shoyu in Unusual Ways
Growing, Eating, & Preserving Mustard Wasabina
Gotgam (Dried Persimmon at Home)
Honey Fermented Garlic (The Safe Way)
Koji Ketchup
Lactic Acid Fermented Plums | Plum & Shrimp Recipe
Marrow Chutney | 4 Fermented Ingredient Combined
Meadowsweet Oxymel
Miso Fermented Hazelnuts (part 1) Fermenting Nuts (part 2)
Mooncakes & The Art of Sharing
Mushroom & Pea Miso Broth
Persimmon Cheong
Pine & Polenta Cake
Quick Fermented Relish
Rosehip Cheong
SOWENS | A Ferment From Ancient Scotland
Three Ways To Make Black Chilli
TOMATOES | Planning, Growing, Eating
Tomato Flavour Wheel & Two Recipes
Vegetarian Kimchi Tartiflette
A Beginner’s Guide To Koji
Apple Cider Vinegar Masterclass
How to Ferment Vegetables, Fruits, & Grains Masterclass
Miso Masterclass
Shio Koji
Shoyu Masterclass
The Table Between Us
Wild Fermented Soda Masterclass
Yoghurt Masterclass
Food For The Future
Holy Grain | Seed Sovereignty | Rye & Root Raised Pie
KOKUMI - The 6th Flavour Of Time
On Botanical Lives & Quiet Things
The Co-Evolution of Humans & Fermentation
The Ecology of Flavour
The Uncertain Truth About Fermented Food & The Gut Microbiome
The Useful Life of a Good Knife
The Way of Salt
Why Some Flavours Just Work
With Sprouts & Gratitude
A Conversation With A Gastroenterologist (video)
An Interview With Gardener’s World Mag (video)
Endangered Foods, New Adventures, & One Tiny Garden (video)
Food, Ferments, Growing | Livestream
Olive Magazine Full Podcast (video)
Robin Sherriff Full Interview (video)
Sam & Huw Live Q&A 13.12.24 (video)
Seasonal Vs Supermarket | Podcast Interview
The Black Butter Club (rebrand announcement)
Farmhouse Seidr (Cider) Recipe | Heritage Orchards
Kanji - The North Indian Kombucha?!
Persimmon Vinegar | Koji Spores Go International
5 Ways to Preserve & Eat Blossom
Filed Under: Things That Smell Like Pines
The Fermentation Kitchen | Audio Recording of My Book
As The Black Butter Club grows I will continue to index all future articles and recipes here, so be sure to check in from time-to-time.
If you’re looking for a way to support my writing, consider becoming a paid member, or buy one of the limited club member enamel pin badges for sale here.
As always, thank you for joining me. I hope you have a great week.
Sam
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So grateful for the depth of wisdom, joy & curiosity you both share and inspire! Would happily purchase some beautiful tactile zines full of recipes, history + education.
Also, holler if you need a designer to help with those - it's kind of a dream project for designers like me who also love food, gardening + fermentation
I love a well organized compendium of recipes 😋