About

Gender

Female


Location

Auckland


Birthday:

February 2


Suburb

Papatoetoe


Post / Zip Code

2025


I am a...

Gardener


I can offer

Preserving


Food Growing Skill Level

Beginner


Experience and Qualifications

Lots of years in the garden


I am interested in...

Bartering Local Food


Tell us about your garden and what you're growing

Fermented sauerkraut


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Comments

  • Carey McCollum October 10, 2012 at 1:32am

    Hi Lisa, I'm looking for some Water/Milk Keffir grains someone suggested you. Any chance I could buy some from you?

  • Gwynn Sturdevant March 19, 2012 at 5:25am

    Great!!  Glad that worked for you!!

  • Hanna Hancock March 7, 2012 at 9:16pm

    Yeah give me a call, everyone does it different, my mum weighs all hers and follows a very sepcific method, whereas I'm very laid back with mine but it works perfectly! I've had mine going a year or so and it definately improves with age, my first few loaves didn't rise much and were quite sour, so don't be disheartened if this happens :)

    Would love to get into the kombuca, have done water kefir before but neglected it for ages, so ended up throwing them.

  • Hanna Hancock March 7, 2012 at 11:35am

    hi Lisa, hehe I'm just figuring out how to use this site, and send messages etc, so I hope this is right what I'm doing :).  My number is 4284150.  There is another lady who has just contacted me who is just down the road who has kefir but if that doesn't work out I will have to plan a trip out your way :) Have you got your sourdough starter going?

  • Robert Boesnach February 18, 2012 at 6:54am

    Hi Lisa, The best way to make a sourdough starter in my opinion.... Take a cup or 2 of organic rye flour and mix it with enough spring water to make a soft batter. Place this outside (I do mine in the bush) uncovered for about half an hour to allow wild yeasts to infect the paste. Cover bowl with a lid and put in a warm dry place. (not hot!) After about 2-3 days add a little more flour and water if needed. By between the 5th or 7th day it should be bubbling nicely... then you are done! Always keep a little separate in the fridge and feed once a week. I have 2 versions... one made with organic apple juice and 1 with organic white grape juice so I have 2 flavors of starter. This is also suitable for pancakes and pizzas. I hope you find plenty of nice recipes for your sons diet. Regards, Rob

  • Hester February 17, 2012 at 5:37am

    Hi Lisa

    I haven't done a stocktake recently, but I probably have heaps of yacon. It seems to love it here. If you add me as a friend then I can send you a private message and we can organise how I can send you some.

  • emily hall February 7, 2012 at 8:51am

    you have my contact info?

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