Updated: Feb 25
I love to ferment foods. Any kind of foods & any kind of fermentation process. From sauerkraut to sourdough and from kombucha to water kefir. It is such a pleasure to see life created through microbes by the simple process of fermentation.
Fermentation is the exhalation of a substance through the admixture of a ferment which, by virtue of its spirit, penetrates the mass and transforms it into its own nature. ~ Andreas Libavius
During the "Yoga & conscious cooking retreat" from 1-7August we will spend some time, with this ancient human practice of, changing foods into an even more nutrient rich nourishment for your body & soul.
To already get you started I have shared 3 of my favourite fermentation recipes. I really hope you get as much enjoyment out of them as I do & would love to hear your results, experiences & explorations on this.
1. Sauerkraut with a twist
This sauerkraut recipe is so delicious that I even get my Spanish partner who was not brought up on sauerkraut & doesn't really count it as his favourites... to eat it.
It has a legion of benefits. First of all it is incredibly nutritious with a whole gamma of nutrients from vitamins to minerals. It also is great for your digestion system & overall health as it contains probiotics. Probiotics which are beneficial bacteria that act as the first line of defence against toxins and harmful bacteria. They can also help improve the bacterial balance in your gut after it's been disturbed by the use of antibiotics.
Sauerkraut fermentation is the process of microorganisms on the cabbage digesting its natural sugars and converting them into carbon dioxide and organic acids.
1 (organic) shredded red cabbage
1 big leaf of red cabbage
1 (organic) thinly sliced beetroot
Good chunk of (organic) thinly sliced fresh ginger
10 (organic) thinly sliced red radishes
Two handfuls of dehydrated seaweed (any kind will do all though I prefer to use hijiki)
1 or 2 tablespoon of fine Himalayan salt or any other high quality salt
How to make
- Add the shredded