Category Recipes

Homemade Crackers


When we’re doing our best to make everything from scratch with the most wholesome ingredients and to avoid processed food and all the plastic trappings it brings, there is one food that can be our undoing. It’s that ultimate versatile snack food—crackers.

Wheat crackers, rice crackers, rice cakes, gluten free crackers— they all come in a plastic packet and are most likely made through an extrusion process in a factory that renders them highly indigestible. But still, they sure taste good. They are convenient, kids love them, and we can somehow convince ourselves that they’re just a vessel for the healthy toppings or dips we eat them with.

Is there a solution to this cracker dilemma? Yes there is. It might mean spending a bit more time in the kitchen to make these wholesome crackers from scratch but you won’t be disappointed. Your family will love them.

Nukazuke Japanese Fermenting


Nukazuke or rice bran pickles are a culinary institution in Japan. While they taste sour and salty, like any western-style pickle, nukazuke is a natural, wild ferment.

The ‘nuka bed’, in many Japanese kitchens, contains a live culture of rice bran paste in which fresh vegetables are preserved. Vegetables are inoculated in the bed for days, or even weeks, to prolong their shelf life, add flavour and turn them into a delicious probiotic snack.

Nukazuke has a long history in Japan, and many nuka beds have been passed down in families for generations; some are believed to be 300 years old. Having your own nuka bed is an easy way to keep garden produce fresh without the aid of a fridge, create a healthy addition to your diet and expand your cooking repertoire.