For the last month we’ve had an incredible run of good weather. All this heat has made fermenting quite a challenge! My kefir grains both dairy and water are reproducing at a great pace, multiplying like crazy. My rye sourdough has not been behaving and I have kombutcha turning to vinegar by the gallon. I am so run ragged attending to all my beloved cultures, feeding, refreshing and keeping them happy, that it’s almost become a full time job! Read More
From the day I met my first kefir culture I have been in love. I’ll be honest it was a mothering instinct and a strong desire to nurture that first captured my heart, but as the grains built in strength and reproduced in quantity and I introduced it into my diet I began to feel the immense benefits to my health and I have never looked back. Read More
This a very simple and easy sauerkraut to make which doesn’t need any fancy equipment, it can be made in a large kilner type jar and with just a sharp knife and a cutting board. There are also only 3 ingredients, cabbage, salt and dill. Even if you omit the dill it will still be delicious. The addition of dill though gives the finished result a wonderfully clean and fresh taste which I love.
First of all do not be afraid! When I first got interested in the idea of fermenting I was quite nervous, making sauerkraut went against everything that that we are taught about health and safety. The thought of food being left on our kitchen counters for days on end at room temperature was very scary. As long as certain procedures are followed there is nothing to be afraid of. Make sure everything you use is clean. Wash hands, utensils and your jar. Straight out of the dishwasher is good. The salt to cabbage ratio is also important, 3tbs of salt to 5lbs of cabbage. You can halve this amount if you want less. Also the most important thing of all is that your cabbage stays submerged beneath the brine. Use the freshest cabbages, preferably organic. Also remember that preserving vegetables in this way has been practiced for thousands of years. Read More
Nightshades are a family of plants which include tomatoes, white potatoes, aubergine, peppers (all except black pepper), tobacco, goji berries and paprika. They go by the scientific name of solanaceae and includes over 2,800 plants, shrubs and trees. They all share in common alkaloids that are naturally occurring pesticides. These are thought to protect the plants from insects and viruses. It is these compounds which can cause an inflammatory response in the body, especially those who suffer from arthritis, chronic pain or psoriasis. When I first saw the list I couldn’t believe it, my favourite go to meal had always been a baked potato topped with ratatouille and melted cheese, I have often read that you are addicted to your poison, and this was never truer than in my case! Read More