Jam, nettles, seaweed, and fermenting - A selection of guides from "A Year in an Off-Grid Kitchen"

Contains:
• Foraging and drying nettles as a storable superfood
• Making jam the old way, without cane sugar or pectin
• The art of successful fermentation every time
• Harvesting and drying seaweed for eating

From A Year in an Off-Grid Kitchen By Kate Downham

Thank you!