Viewing entries tagged with 'ferment'

Easy as Kimchi

Posted by Tricia on 30 December 2015 | 6 Comments

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From memory the first time I had this dish was while visiting my kids in London and being taken on one culinary adventure after another. I'm such a spoilt mama! Kimchi is another fabulous fermented food you can easily add to your diet. A Korean traditional dish, it was a way of preserving cabbage for the cold winter months pre-refrigeration. There are many different ways of making kimchi and many different potential ingredients. The one I have made here is super basic. I've chosen everyday ingredients but I'm happy with the results. I've found each time I help myself to a forkful from the jar it gives me a nice little lift. Most kimchi has a strong red coloration, perhaps from more cayenne than I've used? though this one has a pretty good bite to it with just 1/2 tsp. For recipe read the full post.

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MAKING KOMBUCHA

Posted by Tricia on 4 November 2014 | 5 Comments

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KOMBUCHA  This word sounds like it needs an exclamation mark and a very loud HOLA at the end. Well believe me that's how I feel today after finally making/saving my kombucha tea. My poor scoby has been sitting neglected in the jar for six weeks because I did not get around to doing anything with it. Clearly I was just plain lucky or it is a very forgiving process, because, after six weeks it went through three cycles of making new scoby's and then the old ones sort of shriveled up at the bottom of the jar. So lets go back to the beginning. Like I said about six weeks ago I became the happy recipient of a scoby.  I took it home and made up a batch of kombucha tea, with all the best intentions in the world.  For the recipe read the full post

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Simply Sauerkraut

Posted by Tricia on 13 May 2014 | 2 Comments

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I have wanted to make sauerkraut for years and I have finally done it YAY! My friend Den came for a visit a few months back and showed me how. She whipped some up in no time. I'm so over all the fancy this and that that you can make these days. I'm sticking to the basic old-fashioned stuff from here on in. All she used was some cabbage, good salt and caraway seeds. I had the perfect container on hand that I bought especially for sauerkraut. I think it cost me $5 from our local second-hand shop. For recipe read the full post.IMG 5199

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KEFIR- The friendly bacteria

Posted by Cherry Curtis on 17 August 2013 | 1 Comments

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I remember being told as a four year old child to be careful to not eat the yogurt bug in our yogurt jar. With no further explanation of what this actually meant my imagination went wild. From then on I spent many hours staring at the Ag jar in the fridge hoping to catch a glimpse of the black beetle I had envisioned inhabited our yogurt. Sadly I never saw it and I developed a strong case of yogurt aversion.

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Make your own apple cider vinegar Part one

Posted by Tricia on 31 March 2011 | 1 Comments

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Every year, when the apples are ripening and falling off the trees faster than they can be eaten or bottled or given away it's the time to turn some of them into apple cider vinegar. Apple Cider vinegar is touted as an amazing cure-all by many. Unfortunately there is a dirth of research, yet I believe that if nothing else is it is undoubtedly the healthiest vinegar out of all vinegars available. Apple cider vinegar should have a dark cloudy sediment, which is called 'the mother' and is the mark of an unfiltered and unpasteurised vinegar. That's what we are looking for. Vinegar is the product of a fermentation process and we want the good bacteria alive and kicking. They do the good work in our gut. Unpasteurised cider vinegar has been shown to lower blood glucose levels, and to bring the body into a more alkaline state. This is something most of us need to consider as most of our diets, often heavy in processed foods, meat, grains and dairy tend to create an acid situation in our bodies which can cause lack of energy, excess mucous, infections, depression, headaches, irritability, and, make some of us prone to arthritic and gouty conditions. It is recommended to take one or two tablespoons of the vinegar in a small glass of warm water first thing in the morning before eating. If you can't manage that then anytime is better than no time! For more details read the full post.

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