Member-Exclusives
A growing library of in-depth practical guides for cooks, growers and fermenters.
A three-page printable kitchen reference covering thirty-two culinary herbs, including familiar favourites alongside sweet cicely, shiso, Korean mint, angelica, bergamot and lovage. Information on which parts can be collected, typical air-drying times, dehydrator temperatures and starting times, suitability for herb salt, and the vinegars that best complement its flavour through infusion. Designed to be low-ink for easy printing on A4 landscape paper.
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Download the complete first Black Butter Club Monograph: an in-depth practical guide to making vegetable miso from pulses, koji, seasonal produce and aromatics. The main document contains more than 25,000 words covering formulation, moisture, salt, cooking, ageing, safety, troubleshooting, cultural context and creative kitchen uses. The collection also includes a photographic guide, resources directory, batch record, salt-calculation card, miso flavour wheel and printable jar labels. Begin with the Start Here document, then use the remaining resources as you make and mature your own misos. Included with your paid membership at no additional cost.
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