This is a picture of a red cabbage we grew this year.
Our Somerset would of been host to so many great ferments and brews and today everything has been dowsed with sugar and or cooked pasteurised. All we know is we love the seasons, and if we are going to celebrate ours and local produce home grown we want to share in the goodness and benefits of those unique ingredients and all their natural nutrients held within.
By cooking and denaturing our process and before the advent of appliances like the fridge we had much more natural ways of preparing and creating healing tasty culinary delights. There is nothing like a good hearty fortified pickle, to have with home made crackers and a good unpasteurised nut, seed, or goat/sheep cheese. Or just on it’s own, the natural juices are amazing and enlivening. Life is good, colourful and abundant. The making of a home made culture is such a joyful expression and a real promise to deliver benefits to you and your friends and family. With simplicity.
Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.
Indigenous fermented foods of the world, are a celebration of our culture our connection to the flow of the abundance of natural gardens, a celebration of our heritage and longevity. We are learning the basics of fermentation as well as all about the essential microorganisms. We are really interested in the natural living fermentation according to type, including fermentations that involve lactic acid; alcoholic, alkaline, and acetic acid fermentations; and fermentations based upon the koji principle.We are interested the history and role of fermented foods in human life, and on fermentations involving an alkaline reaction.
This is a journey into the joy of healing and tasty eating, that has been celebrated from the very first days we learnt about making brews, how we danced and got our brews into our dance and vice versa. How all our families once celebrated the abundance with big big families, partying and singing the songs of our landscape.
Into a large mason jar I added my mix of Cabbages, fresh grated turmeric roots and ginger, fresh hand ground Celtic grey sea salt, to taste, I then added my own masala blend for the healing medicinal spices from the Celtic , some chaga mushroom powder, the juice of two lemons, one whole cucumber, some lovely handful of organic goji berries and Incan berries,some home made cayenne pepper, all massaged by hand to release the natural juices.
I then added all to the jar after a good massage and the juices released. I sealed with a nori seaweed cap to seal upon thine heart with a great invocation and prayer to the water and all the vegetables and fruits, and herbs used.
All made to the soundtrack of the film chocolate.
- Making Your Own Probiotics (krisinsight.com)
- 20 Common Fermented Foods (ecosalon.com)
- How Fermented Foods Aid Digestion (everydayhealth.com)
- Caraway Sauerkraut (enjoythisorganiclife.wordpress.com)
- Fun with Lacto-Fermentation (biscuitsoftoday.com)
- Keep It Simple Sweetie – Five Basic Rules for Knowing What to Eat (mycookinglife.com)
- Ethiopian Warm Cabbage and Green Beans (tastespace.wordpress.com)
- Foraged Flavor: Fermented Pesto with Garlic Mustard Greens and Roots (wellpreserved.ca)
- Making Sauerkraut Pt. 2 (generallordisimo.com)
- Friendly Ferments, Cool Cultures (3quarksdaily.com)
- Behold the Power of Apple Cider Vinegar! (macseattle.wordpress.com)
- The Hidden Cause of Psychiatric Disorders Almost No One Considers (articles.mercola.com)
- The Health Benefits of Fermented Foods (adamhuber888.wordpress.com)
- This Food Contains 100 TIMES More Probiotics than a Supplement (articles.mercola.com)
- Fermentation of Food: How They Work, and Their Benefits (scienceray.com)
- Sour Cabbage (oldthingsrnew.wordpress.com)
- Cabbage Soup Recipes (answers.com)
- Cultured Vegetables (Sauerkraut) (jillcarmel.typepad.com)
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- Vietnamese Sour Soup Made With Spring’s Secret Ingredient – Rhubarb (theasiangrandmotherscookbook.wordpress.com)
- Braised Red Cabbage with Toasted Cumin, Coriander & Fennel (guyawford.wordpress.com)
- Cabbage Worms = Cabbage Butterflies (loves2garden.com)
- Spicy green onion and red cabbage salad (blackberriesandbloodoranges.com)
- “Poor” Cabbage (pushdumpfatbutton.wordpress.com)
- Fermented Foods-A Good Thing! (goodnutritioninanutshell.wordpress.com)
- Probiotics – Recipes to Make Sure the Bugs Inside Your Body Are Good For You (foodfreedomgroup.com)