Last Tuesday, I taught a class at Cafe Bliss on fermentation. From pickles to Kombucha, I enjoyed sharing my journey on the fermentation path that I have been traveling down for the last 6 months or so. I have noticed a great deal of improved health since not only incorporating fermented foods into my diet, but creating them in my own kitchen. Getting my hands into a bowl of cabbage has brought forth a deeper connection to my food. Realizing that the positive energy that is directed into the food goes so much farther than the “supposed” nutritional value. Sure, fruits and vegetables are high in nutrients, but when prepared with feelings of stress, hatred, disgust, or anger and then consuming or offering to others is less than excellent.
So, with that in mind I share a few of my favorite recipes for sauerkraut, Kimchi, cheeze, yogurt and pickles. Once I started to prepare the foods, I think the guests were amazed in how simple it was to prepare a batch of sauerkraut. Plus it is extremely cost effective. A one gallon batch of kraut coast less than $20 and to go out and by that amount would be well over double the price!!.
Here are a couple of recipes and pictures from the class. Enjoy!
■ 2 heads of green cabbage, outer leaves saved for later usage
■ 2 Tablespoons Celtic or Himalayan Salt
■ 1 1/2 Tablespoons, caraway seeds, optional
■ 1/4 teaspoon, probiotic
Preferably by hand, or in a food processor with the slicer blade attachment, thinly slice cabbage. Place in a large bowl. Sprinkle with salt and begin to message cabbage. Really work the cabbage, and as the salt breaks down the cell walls, water will start to be drawn out. This process should take 12-15 minutes. Once you get to a point where you have a good sized pool of water at the bottom of the bowl, you can then add caraway and probiotic. This is also the time to add any additional vegetables or spices. Squeeze out the juice, and pack the cabbage into a crock or wide mouthed glass jar. Once packed tightly, pour liquid over the top. Cover with outer cabbage leaves, and apply a weight (bag of water, rocks, plate with gallon jug of water).
Cover jar or crock with cheese cloth, or screen but do not make an airtight seal. Allow to sit in a cool dark place for 7 days or until desired taste is reached. Once complete, you can store in the fridge for, well as long as you wish.
The Beginnings of Yogurts and Cheezes
■ 2 cups cashews or pine nuts, soaked 2 hours, strained and rinsed
■ 1½ cups water
■ 1/4 teaspoon probiotics
Once the seeds are soaked and rinsed, add to a Vita Mix. Starting with ¾c water, begin to blend until a smooth and creamy consistency is reached. If you want a dense cheese like product than don’t use so much liquid. If you plan to create a dressing, then you can thin it out more. Add more water if necessary. Once creamy, add in your probiotics and blend to incorporate. Place in a 1 quart Mason jar and top with a screen or cheesecloth. Allow to rest in a cool dark place at room temp for 8-12 hours. You will begin to see the cheese expand. Give it a taste. It should be slightly acidic, cheesy tasting. At this point,you can season with salt, black pepper, stir in fresh chopped herbs, or even chopped up nuts. Place in the fridge and use within 3-4 days.
Great Source for more recipes: robertsons.co.za
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