Are you excited to start cooking after watching one of Sien's performances?

On this page you can find the exact recipes she uses in her workshops.

> fermented carrots with daisies and dille

> kombucha

Fermented carrots with daisies and dille

(the one recipe you need during alockdown!)


a chef's knife and chopping board

a cauldron

a measuring jug

a weckpot or jam jar of approximately 0.5 l
(the pot should be able to fill up to ¾ with your carrots)

a plastic freezer bag, a stone, or a saucer



approximately 400 gr of carrots (preferably organic) 

few sprigs of dill

couple of peppercorns

daisies picked during your daily walk (rinse well!)

500 ml water

15 gr coarse sea salt


  • Wash your hands and rinse the soap thoroughly. 

  • Prepare your brine first. Weigh correctly!

  • Mix 0.5 litres of tap water with 15 grams of coarse sea salt in a cooking pot. Let it boil for a while on the stove and let the water cool completely with the lid off. This allows the chlorine to escape. 

  • Rinse the jar as well with hot water and then let it cool down upside down and dry on a clean tea towel. 

  • Peel the carrots and cut into nice sticks. 

  • Put the carrots in the pot and add the daisies, the dill and the peppercorns. Do this until about ¾ of your pot is full. 

  • Push well.

  • Then pour the cooled brine over it. All the carrots and beets must be under water. 

  • Fill the freezer bag with salt water. Push the carrots under the brine with the bag (you can also use a stone or a saucer). Be careful, this will flood a little! Close with a lid.

  • Leave it on your sink at room temperature. It's best to put a plate under it so that there are no stains on your sink when the fermentation starts bubbling!

  • Open the pot every two days to let the carbon dioxide escape.

  • After about two to ten days your carrots will start to produce a lot of carbon dioxide. Your fermentation pot is bubbling. When you open the braces, you will hear an enthusiastic pssshjttt!

  • Two weeks later the gurgling stops and your carrots will have a fresh acidic scent.

  • They are now ready for use. 


From now on, you can also keep them refrigerated in the cellar or refrigerator to stop the fermentation. You can keep your ferments for at least 3 months, but often much longer. You can also eat them with a sandwich and cream cheese, fresh dill and a turn of the pepper mill. Or delicious as a dip vegetable or in a salad!


Send me a picture or tag me when they're ready!


What is fermentation?

Fermentation is a biological process in which micro-organisms, such as bacteria, moulds and yeasts, convert raw materials from an ingredient into other substances.

What are the advantages of fermentation?
Fermentation ensures that your food can be stored longer and uncooled.

And itt is tasty! It opens up a new range of flavours, textures and aromas.

Food is enriched with proteins, essential fatty acids and vitamins that would otherwise not be available to the body.

Fermented vegetables are a probiotic bomb. The lactic acid bacteria that are formed by fermentation are a benefit for your digestion and for your resistance. 


Did you know that?

In the beginning, try to limit your daily amount of fermented vegetables to 1 tablespoon. Your intestines will need some getting used to and the vegetables contain quite a bit of salt!

Some people can be allergic to fermentation. Have you heard of histamine intolerance? More histamines are produced during the fermentation process. 

Troubleshooting? Take a look at this website for the most common problems.


a delicious tea-based fermented beverage



  • A necessary ingredient is a SCOBY or symbiotic culture of bacteria and yeast. Sometimes also called 'mushroom' or 'mother'. You can buy one of these scobies but you can buy a different one. I'm sure amateur brewer would be happy to give you a piece of his mother's mushroom! Ask him/her for a little starter fluid as well.

  • a glass jar of approx. 2.5 l

  • glass bottles with (not with a twist-off cap!)

  • a sieve

  • a tea towel + elastic band



  • 2 l of water

  • 10 gr of green or black tea

  • 200 gr of sugar

  • 50 ml starter fluid (or cider vinegar)

  • 1 SCOBY*

  • optional: flavouring (hibiscus, ...)



Bring 500 litres of water to the boil and make tea with it. Let it brew for at least 10 minutes.

Add the sugar and stir until dissolved. Pour the sugared tea through
a sieve in the glass jar and top up with 1.5 litres of cold water. Make sure that the water
isn't too hot:  max. 40 °C, otherwise you'll kill your scoby!
Add 50 ml starter fluid to the tea. Place the scoby with washed hands in the
tea. Cover the glass jar with a tea towel and an elastic band. Put the pot away at room temperature.
After 7 - 14 days you will see that a new scoby has formed in your kombucha.
Take a sip of the kombucha. If it still tastes too sweet, leave your it ferment for a few more days. 
Scoop out both the new and the old scobys and place them in a deep, clean plate, filled with a
little bit of the kombucha in it. That's how they stay healthy. Put the funnel with sieve
in an empty glass bottle and pour the drink through it. Do this to fill all bottles. Add any flavourings

of your own choice.

Put the kombucha bottles in the fridge until use.

Now you can make a new amount of kombucha the same way! You can keep

the extra scobies in another yar with a bit of kombucha or give it away to
somebody else.


Tip: make sure everything you work with is clean: this reduces the risk of bad fungi

and bacteria that make your kombucha fail.

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