Recipe Index

Indexed Recipes & Articles For The Black Butter Club

Welcome to
The Black Butter Club Recipe Index

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.

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Recipes & Ingredient Experiments

1. 10 Simple Recipes For Honey Fermented Garlic

2. A One Thousand Year Old Rose Recipe

3. Apple Cider Black Butter

4. Autumn Hobak Kimchi

5. Baechu Kimchi | A Recipe From My Book

6. Beginner-Friendly Fermented Wild Garlic

7. Black Butter

8. Black Boshi (Blackcurrant Boshi)

9. Brined & Pan Fried Mackerel With Fermented Relish

10. Campfire Sea Bugs & Kimchi

11. Does Provenance Affect Fermentation?

12. Dr Hoffmann’s Dresdner Stollen

13. Fermented Green Tomato | Chickens & Tubers

14. Fermented Verbena Tea | Fig & Autumn Raspberry Crumble

15. From Suet to Shoyu | 3 Recipes to use Shoyu in Unusual Ways

16. Growing, Eating, & Preserving Mustard Wasabina

17. Gotgam (Dried Persimmon at Home)

18. Honey Fermented Garlic (The Safe Way)

19. Koji Ketchup

20. Lactic Acid Fermented Plums | Plum & Shrimp Recipe

21. Marrow Chutney | 4 Fermented Ingredient Combined

22. Meadowsweet Oxymel

23. Miso Fermented Hazelnuts (part 1) Fermenting Nuts (part 2)

24. Mooncakes & The Art of Sharing

25. Mushroom & Pea Miso Broth

26. Persimmon Cheong

27. Pine & Polenta Cake

28. Quick Fermented Relish

29. Rosehip Cheong

30. SOWENS | A Ferment From Ancient Scotland

31. Three Ways To Make Black Chilli

32. TOMATOES | Planning, Growing, Eating

33. Tomato Flavour Wheel & Two Recipes

34. Vegetarian Kimchi Tartiflette

Masterclasses & How-To Guides

35. A Beginner’s Guide To Koji

36. Apple Cider Vinegar Masterclass

37. How to Ferment Vegetables, Fruits, & Grains Masterclass

38. Miso Masterclass

39. Shio Koji

40. Shoyu Masterclass

41. The Table Between Us

42. Wild Fermented Soda Masterclass

43. Yoghurt Masterclass

Philosophy, History, & Food Culture

44. Food For The Future

45. Holy Grain | Seed Sovereignty | Rye & Root Raised Pie

46. KOKUMI - The 6th Flavour Of Time

47. On Botanical Lives & Quiet Things

48. The Co-Evolution of Humans & Fermentation

49. The Ecology of Flavour

50. The Uncertain Truth About Fermented Food & The Gut Microbiome

51. The Useful Life of a Good Knife

52. The Way of Salt

53. Why Some Flavours Just Work

54. With Sprouts & Gratitude

Interviews, Podcasts, & Livestreams

55. A Conversation With A Gastroenterologist (video)

56. An Interview With Gardener’s World Mag (video)

57. Endangered Foods, New Adventures, & One Tiny Garden (video)

58. Food, Ferments, Growing | Livestream

59. Olive Magazine Full Podcast (video)

60. Robin Sherriff Full Interview (video)

61. Sam & Huw Live Q&A 13.12.24 (video)

62. Seasonal Vs Supermarket | Podcast Interview

63. The Black Butter Club (rebrand announcement)

Drinks & Ferment Traditions

64. Farmhouse Seidr (Cider) Recipe | Heritage Orchards

65. Kanji - The North Indian Kombucha?!

66. Persimmon Vinegar | Koji Spores Go International

Seasonal, Landscape, & Sensory Pieces

67. 5 Ways to Preserve & Eat Blossom

68. Filed Under: Things That Smell Like Pines

About Books

69. The Fermentation Kitchen | Audio Recording of My Book

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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