Easy Herb Preserving, Unlock Incredible Flavours, and Gut Health | Huw's Journal #9

Plus my next podcast episode is out which celebrates the world of fermentation with friend and colleague, Sam Cooper.

To celebrate the release of Sam’s book The Fermentation Kitchen, and his salt masterclass The Art of Salt Preserving | Fruit, Vegetables, and Herbs I have recorded a podcast episode with Sam going deep into fermented foods, opportunities, gut health etc, and have released one of the salt lessons for you to try at home!

I have been working with Sam for a few years ever since I stole him from a local restaurant, and he is one of the most talented and hard-working people I know. Being able to watch him create this book, and taste much of it, has been such an experience. Sam has, in the most brilliant way, created the foundational resource for the world of fermentation. Even Jamie Oliver has said it is a very useful book!

And so, a huge congratulation to Sam for creating this masterpiece, and now this is done, we will begin our second joint-publication together (which will also be serialised here on Substack so stay tuned).

Podcast

Seasonal Vs Supermarket: A Strong Case for Fermented Foods with Chef Sam Cooper

To further mark the release of Sam’s book, I asked him to be the second guest on my podcast to explore how fermented foods can reshape our approach to eating. Sam challenges the supermarket model and champions seasonal eating, showing how home fermentation preserves, changes, and improves flavours, reduces waste, and reconnects us with nature’s patterns.

From Koji to Garum, he shares cultural techniques and home-fermenting tips, while addressing why “germ phobia” might be holding us back from nutrient-rich, probiotic, flavourful foods. This conversation is essential for anyone looking to enhance their food experience and embrace sustainable eating.

You have a few options to listen to the podcast episode:

1 - Watch the episode on YouTube

2 - Listen on Apple Podcasts

3 - Listen on Spotify Podcasts below

One of the things that has surprised me the most over the years of trying many of Sam’s creations is the sheer breadth of flavours I have never experienced. Fermentation for your taste buds is like an artist discovering a whole new colour palette, and because of this, I love challenging Sam to try out as many different fermentation techniques with the produce from the garden. The image below features some of those creations.

Image: Sam’s incredible living shelf of microbes, nutrients, and flavours.

How-to: Simple Preservation for Delicate Herbs

Here is the first lesson of Sam’s Salt Masterclass for you to enjoy as a Substack exclusive. A very simple quick-win to preserve your delicate herbs including parsley and basil and use this as a wonderful seasoning salt (it also works for hardier herbs too). The written supporting recipe can be found here.

The course is for gardeners, foodies, chefs, and anyone in-between. It covers information and techniques that benefit anyone who works with, and respects, high-quality produce (and are after amazing flavours and gut health!).

Oh also, The Art of Salt Preserving has integrated our Kitchen Garden Fermentation course as a bonus course which features some of my favourite foods and drinks such as sparkling soda, nettle beer, tomato salsa and lacto-fruit!

Coupon code

For those of you who are paid supporters of me or Sam here on Substack, you get to enjoy 50% off all our courses. Plus our Founding Members get free access! Please see my Substack members chat for the code, and it will also be send out as a separate email this weekend.

We also believe supporting those who are in full-time education or undertaking an apprenticeship with 50% off.

Thank you so much for reading and watching, I’ll catch you again soon!

Huw