Cultured Savoury Seasonal Sour Cabbage in a Great Celtic Kitchen of Somerset.


Inspired today I have collected for fresh red and white cabbages, from a local organic farm shop trading post.

This is a picture of a red cabbage we grew this year.

Homegrown and Digging for Victory

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.

We are going to make a Sour Cultured Fermented Veggie Cocktail, inspired by Sandor KatzSaurkraut and Korean and Japanese Cultureof Pickling Vegetables and spices.

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.

Red Cabbage is loaded with good things, and known to help benefit humans with stomach cancer.

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.

In joy.

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