Lacto-fermentation has been utilised by many cultures for centuries to preserve perishable goods thus making fruits and vegetables available all year around. In fact, archaeological findings suggest that intentional fermentation has been in common practice for close to 10,000 years.Read More
Dukka, dukka, dukka!
This north African seasoning (of toasted nuts, seeds and spices) is a super simple way of instantly injecting awesome texture and flavour into any vegcentric dish… At High we make a stunning activated dukka with hazelnuts and sesame seeds and it’s our most popular High Bowl topping.Read More
We put seasonal vegetables at the heart of the diet – or High bowl! – and, if one chooses to include animal protein, this is enjoyed in moderation. We call it a varied vegcentric diet, and it’s great for gut health.Read More
For many of us, Kraut is the ferment we learn and love first, and at High Mood Food we can’t get enough of it, whether that’s in a toastie, on top of a High Bowl, or in one of our biotic egg pots. It’s the most classic example of the 'dry salt' method of fermentation, which is a brilliant place to start if you are new to fermenting. Here’s a ‘how-to’ that will guide you through your very first batch of kraut.Read More