Straight from the fridge, in a granita, a dressing or a sorbet float: seven easy ways to enjoy tibicos, plus the one rule worth remembering.

A spiced plum spritz, a plum and thyme fizz, a ruby beetroot-ginger mule and a beetroot-orange highball: four autumn drinks ready in two minutes.

Tiny crystal-like grains, a little sugar water and a couple of days: meet tibicos, the light, tea-free cousin of kombucha.

Salt, vegetables and time: that is all kimchi needs. Here is why salt is the quiet gatekeeper of lacto-fermentation, and which salt to choose.

Tea or sugar water, SCOBY or grains, tangy or mild: how kombucha and tibicos (water kefir) are made, how they taste and which one suits you.

Why salt matters so much in fermentation: how it shapes the flavour and safety of kimchi, keeps tibicos grains lively, and which salt to choose.