This is by far my favourite sauerkraut in the cooler weather. As a child, we only ate sauerkraut with caraway seeds in the winter and kosher dill pickles with garlic and dill in the summer and autumn time. I must say I prefer the sour taste with a bit of a kick, and the spices do the job.
Turmeric, garlic, mustard seeds, and ginger… all into the jar they go, and each time the flavour is a bit different but that’s what I love about making your own ferment. Sometimes I let it ferment for 2, 3, or even 4 weeks, and each time the flavour is different.
Left in the fridge for months, it keeps on fermenting and the bacteria gets more and more diversified and better for your immune system. What a fantastic transformation to observe and devour.
Chickpea Flour and Ferments
I have a love affair with chickpeas and especially chickpea flour. It’s so versatile I use it for sauces, to thicken a soup, fritters, and even in savory muffins. It’s actually used in Europe as a traditional flatbread as it picks up the taste from the fillings and toppings that you use.
There is nothing quite like a group of women gathered around the kitchen bench for a day of fermenting vegetables mixed with lots of laughter and stories. Last year we did this in one of my cooking workshops; it was a cool winter day and we preceded to wash, cook, chop, slice, press, mash, and stuff jars with all sorts of edibles.
These quick-pickled eggs with onion and beetroot were pickled in apple cider vinegar which is high in acetic acid. Like other acids, acetic acid can increase your body’s absorption of important minerals from the foods you eat.
Dosa is a thin gluten-free fermented pancake similar to a crepe. The fermentation process increases vitamin B and vitamin C and is a popular south Indian snack, breakfast, or meal that can be eaten with various fillings such as coconut chutney and dahl. Continue reading “Fermented Dosa”
Over the past, 30 or so years I shifted from a typical American diet to an Australian one, and then one that focused on non-refined, fermented, and plant-based wholefoods.
Its good to start with the basics- like changing white flour to wholemeal, canned and/or frozen or canned vegetables to fresh. It all takes patience but doing it one step at a time away from commercially and industrially refined foods and towards more plant-based eating is the best way to begin.
Is there really such a thing as ‘brain food’? Well, Dr. David Ramsey thinks so, and so do I. I have been practicing “Food as Medicine” for over 50 years and teaching people the way for 30 years.
What do you eat to beat depression, anxiety, mood swings, and more? Food choice is the most powerful factor in your control, yet treatment often overlooks a critical factor: what people eat.
Based on the latest science connecting nutrition and depression, I have come up with recipes, food plans, and dietary habits that will show you a way out of the malaise and put you on a journey to wellness.
“A clear and concise plan to tangibly make your life better through nutrient-dense food.”
– Dallas Hartwig, New York Times bestselling author of The Whole30 speaks the truth.