Homestead Serendipity

29/06/2025

A fresh 15kg batch of sage and marjoram all pork bangers, made today for what a great breakfast they must serve up also available and or directly from us

27/06/2025

24/06/2025

We have an abundance of our homestead grown lemons and bird eye 🌶️ chillies. We look forward to making a batch of Nandos style mild lemon and herb hot sauce for your enjoyment

23/06/2025

22/06/2025

Last task for this Sunday afternoon was a batch of our 300mm long german style hot dog foot long sausages Beef and pork with a flavour profile of garlic,onion, paprika, coriander,nutmeg and the slight pop of mustard seed as you bite into it. They will be left to bloom tonight at room temperature, then in the morning will go into a hot smoker using cherry wood.

21/06/2025

We have 3x 10 litre batches of our non GMO Organic Miso ready for you.
We have two soya bean misos:
- A white miso (soya beans, koji rice, 8% salt and rain water), the most popular for its mild sweet and salty umami flavour. R68/250ml
- A black garlic miso (soya bean, black garlic, wheat bran, 12.5% salt and rain water). Long fermented with strong flavours. R75/250ml
Our third is a chickpea miso (chickpea, koji rice, 10% salt and rain water). R68/250ml
We also sell a miso soup mix (white miso, dashi, dehydrated shiitake mushroom, sea w**d and sumac). Makes 1 litre of miso soup/broth. Simply add to off boiled water. R38/tub
DM us to place your order

20/06/2025

Beef grinding day today, 30kg of 80/20 course ground beef for next weeks orders. Because of the cattle foot and mouth disease epidemic in SA at the moment, its difficult to source flank and brisket trimmings our choice for our ground beef. So we have had no@choice but to buy topside for our ground meat and add beef fat to that, to be able to continue our ground beef products, at our expense. Another great example of the importance of supporting us local suppliers

19/06/2025

📣 Cape Town — Serendipity Deli is coming your way!
We’ll be delivering our artisanal delights on Friday, 27 June 🥓🧀🌶️

📲 To place your order, simply WhatsApp us at 082 469 9464
🕛 Order deadline: Monday, 23 June at 12:00 midday

Don’t miss out on your favourites — stock is limited and always sells fast!
Support small, eat well 💜

18/06/2025

We are super excited with the development and readiness of a new product we been working on for a while. We have taken a local white cheddar, gouda and mozzarella and have aged the cheese using Koji. The result is a product that has developed umami and a depth of flavour. Thanks to the enzymes in Koji that break down the proteins and fat into amino acids we get a super creamy texture, yet an umami aged cheese flavour. This cheese is well priced at R245,00/kg and a great accompaniment with our charcuterie meats and other fermented products. DM us directly or also available and

13/06/2025

A beautiful batch of Amazaqueen koji Rice, grown with my own harvested spores from Amazaqueen Kin I got from .koegelenberg

11/06/2025

We’re thrilled to finally share a project that’s been quietly developing behind the scenes…
Introducing Koji Gold — our handcrafted take on Liquid Shio Koji.

This golden elixir is packed with natural umami and subtle sweetness, thanks to a slow fermentation of rice koji, salt and water.

Made with care, patience and respect for tradition — Koji Gold is your new secret ingredient.
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️

Liquid shio koji is a traditional Japanese seasoning made by fermenting rice koji (cultured rice), salt, and water. It’s used to enhance umami, tenderize meat, and add subtle sweetness and complexity to a wide range of dishes.

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🔬 What It Is
• Koji is rice inoculated with Aspergillus oryzae, a mold used in the production of sake, miso, and soy sauce.
• Shio means “salt” in Japanese.
• The liquid version is essentially a strained or more pourable form of traditional shio koji paste, often with a smoother consistency.

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✅ Uses
• Marinade: Tenderizes meats, poultry, and fish while adding savory depth.
• Seasoning: Adds umami to soups, sauces, dressings, and stir-fries.
• Replacement for salt or soy sauce: Often used in reduced-sodium diets.
• Vegetable ferment base: Helps with quick pickling.

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🧪 Why It Works
• Enzymes in koji break down proteins into amino acids (like glutamate), which enhances umami.
• Also breaks down starches into simple sugars, adding natural sweetness.
• Has mild fermentative action that boosts flavor complexity over time.

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🧊 Storage
• Keep refrigerated after opening.
• Lasts several months, and flavors can continue to develop with time.

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🍽️ Tips for Use
• Marinate proteins: Use 1–2 tbsp per 500g of meat, let sit for 2–24 hours.
• In dressings: Add a splash for depth and saltiness.
• In soups or broths: Replace part of the salt or miso.
• In rice or grain dishes: Stir in after cooking for savory depth.

R165/330ml - order directly from us. Limited stocks available.

10/06/2025

We’re excited to introduce AMBER BUZZ, our new winter hot sauce crafted with care using citrus and carrots grown right here on our homestead. Packed with vitamins A and C, this sauce delivers a vibrant, nourishing kick. We’ve turned up the heat with the intense Carolina Reaper chili, one of the hottest peppers in the world. To add a unique twist, we blended in our own Szechuan buzz button flowers, known for their fiery and tingling sensation.

Warm spices like nutmeg, cinnamon, garlic, ginger and fennel create a cozy depth, perfectly balanced by our wild yeast fermented orange vinegar and a touch of liquid shio koji for umami richness.

Amber Buzz is boldly flavorful and seriously hot — a perfect companion for those who love heat with complexity.