Ooh, baby, I like it raw
Yeah baby, I like it raw
Ooh, baby, I like it raw
Yeah baby, I like it raw
Shimmy shimmy ya, shimmy yam, shimmy yay
Gimme the kimchi so I can take it away
One of the foods we missed the most since moving to New Zealand was pickles; sour, crunchy, garlic dills. The store-bought sweet pickles and gherkins just don't compare! Admittedly, lacto-fermented pickles are tricky and we've had our fair share of bad batches... but when everything works as planned? There's nothing better.
İngilizce atölye soranlara duyurulur!Nazlı Pişkin ile birlikte İngilizce olarak fermante turşular atölyesi yapıyoruz🌿
🌿Vegetable fermentation is one of the oldest food preservation techniques. There are various vegetable fermentation traditions all around the world. The art of vegetable fermentation is praised in fermented pickles. 🌿Fermenting not only preserves vegetables but also enhances the nutrient content. The act of the culture organisms a.k.a probiotics makes the minerals in food more readily available to the body as well and as producing beneficial vitamins and enzymes.
🌿In this workshop food writer and fermenter Nazlı Pişkin will take us on a tour in the world of probiotics. She will give information about pickling techniques and make demonstrations of two different traditional vegetable fermentation techniques namely krauting and salt brining.
🌿A tasting session of some delicious fermented pickle examples prepared by Nazlı will also be enjoyed during the workshop. But it’s not limited to that!
🌿The answers of frequently asked questions about vegetable fermentation and the best trouble shooting for home fermentation will be unveiled. So come and attend this delicious and probiotic rich zero waste kitchen workshop of ancient food for the modern gut! .
🏡 Location: @kokopellisehirde
⏰ Date: 20 February Wednesday 11.00-13.30 📬 For registration: email@example.com
🌈Remember that time I made these bfast sammies & smoothies? Yeah, me too.
What do you get when you make passata, & blend it in with some kimchi? A BBQ/tomato sauce like you wouldn't believe. (Just look at that colour 🔶 #nofilter
Product testing at its best... We don't put a label on it till it's perfect, but it may be something to look forward to at markets in the coming months? Tangy, tomatoey, with a bit of spice - it's the goods!
Went down a treat with hot chips 😁
Using these lemons in place of sunshine today ☀️ .
Nearly every ingredient used in my ferments is seasonal... with the exception of lemons! They always provide what’s missing when it comes to flavouring the Kefir; whether it’s toning down the astringent qualities of pomegranate or adding a little acidity to the sometimes mellow blackberries. They’re my right hand man, really! .
I try to balance out the not-so-seasonal buying of these beauties by using every bit of them. I’ve put the peels in white vinegar to make an all purpose cleaner and dried them to use as firefighters. Next on the list is fermenting the peels in a preserved lemon fashion. They’ll either be disgustingly, overly bitter due to the pith or a fantastic discovery. Have any of you fermented/preserved lemon peels? Tips and advice very welcome and much needed!
Yesterday was amazing:
Culturé 's market debut! •
Légumes fermentés maintenant disponibles tous les samedis
produced by/ produit par #culturé
Powering up with all the veggies 🙌🏻🌈🌈 on this fine #saturday
as I’m creating #takeout
vibes while in a hibernation state of mind 🥰❄️💨🌨. There is a big storm blowing in with expected 2ft of snow 😱. We are hunkering down with this #30minutemeal
. Teriyaki style chicken stir fry. #Recipe
deets ✏️✅ below. This is so quick, easy and delicious 😋 and is super versatile as veggies can be adjusted and chicken can be left out to keep it #vegan
. Serve with noodles, over brown rice which is what we are doing or keep it #paleo #grainfree #whole30
by serving on its own (simply omit the honey in the teriyaki sauce). So many options!! 🙌🏻🙌🏻
2 tbs sesame oil or coconut oil
1 large cloves of garlic peeled and minced
3 tbs freshly minced ginger
1 medium sized onion peeled and diced
1 lb boneless local organic skinless chicken breast
1/2 green cabbage washed and diced
1 red pepper washed, cored and diced
1 yellow pepper washed, cored and diced
3 heads of broccoli washed, stems removed (safe and freeze stems for another use) and cut into bite size pieces
For the Sauce:
3/4 cup glutenfree low sodium Tamari @sanjtamari
2 tsp local raw honey
1 tbs Chinese 5 spice
-Take a small bowl and add Tamari, honey and Chinese 5 spice. Whisk and set aside.
Take a large wok and add sesame or coconut oil then place heat on high. Once oil is melted add garlic, ginger, onions and sauté quickly on high heat for 5-8 minutes till onions are translucent. Now add chicken (if using) and cook another 8 minutes till chicken is almost fully cooked then add cabbage, peppers and broccoli. Continue to cook an additional 8-10 minutes till broccoli is just tender. Now pour sauce over the veggies and drop temperature to low. Cook 2-3 minutes so flavors can come together. Serve with noodles or over brown rice with extra soy sauce, a drizzle of sesame oil and sprinkle of sesame seeds (optional), a little pickled ginger @the_ginger_people
and we love #local #lactofermented
kimchi too @thirtyacrefarm
yes!!! Enjoy from @chef_emery
Kombucha and water kefir SCOBYs have been flying off the shelf... In this summer heat it is so nice to have something not sugary or alcoholic - and help boost digestion when you're feeling hot & sluggish. Not to mention it's soooo delicious! All made easier with hand drawn instructions plus 2 pages of extra info 🌞.
today with plenty of SCOBYs wanting a new home 🏠🍺
New recipe on the blog @peckishomnom
😁 Checkout Www.peckishomnom.com for our lacto-fermented masala sauerkraut 😁
Did you know that fermented food is so good for you? Lacto-fermenting food doesn't mean dairy is involved. It is the healthy bacteria (lactobacilli) naturally found in vegetables that break down the starch and sugar to make lactic acid. This gives it a distinct sour taste. Lacto-fermentation is the oldest form of preserving food when refrigeration did not exist. Fermented food is rich in probiotics that help support your microbiome. Your microbiome is a collection of bacteria, yeast, viruses and fungi that live in your gut and on your skin. Your microbiome impacts your health by affecting your digestion, immunity, weight and mental health. So with all the processed food we are exposed to and conveniently eat as well. I figured we might as well try and balance things out a bit 😁 #peckishomnomnivores #lactofermented #sauerkraut #masalasauerkraut #cabbage #healthy #guthealth #microbiome #foodiefun #foodieexperiments #probiotics #balance #fermentedfoods #fermented #lactobacilli #preservedfood #naturalfood
New recipe on the blog! Checkout Www.peckishomnom.com for our lacto-fermented masala sauerkraut 😁Did you know that fermented food is so good for you? Lacto-fermenting food doesn't mean dairy is involved. It is the healthy bacteria (lactobacilli) naturally found in vegetables that break down the starch and sugar to make lactic acid. This gives it a distinct sour taste. Lacto-fermentation is the oldest form of preserving food when refrigeration did not exist. Fermented food is rich in probiotics that help support your microbiome. Your microbiome is a collection of bacteria, yeast, viruses and fungi that live in your gut and on your skin. Your microbiome impacts your health by affecting your digestion, immunity, weight and mental health. So with all the processed food we are exposed to and conveniently eat as well. I figured we might as well try and balance things out a bit 😁 #peckishomnomnivores #lactofermented #sauerkraut #masalasauerkraut #cabbage #healthy #guthealth #microbiome #foodiefun #foodieexperiments #probiotics #balance #fermentedfoods #fermented #lactobacilli #preservedfood #naturalfood
At CHI KITCHEN we believe in healthy Asian foods that bring well-bring and vitality to our customers. Our award winning kimchi is fermented in the traditional style using high quality ingredients free of preservatives and MSG, with billions of beneficial probiotics and naturally gluten free. Click on our link in bio to find a store near you. On Sale now through 1/29 at all Whole Foods in New England!
Have you ever done a sugar detox? It’s VERY eye opening. We will be doing a sugar free month starting February. By then my schedule will allow for better posting and I will share in stories what we are doing and how we are feeling. Join and share via this platform for FREE. I’d love to encourage you and help you along as you overcome the tough patches. It’s soooo worth it!
Comment if you think you’ll join us next month.....
Current obsession; lacto-fermented hot sauce. Eggs for breakfast? Put some of this on it. Taco Tuesday? This stuff. Roasted potatoes? Also yes. The heat is mixed with a bit of saltiness and a depth of flavour you just don't get in the generic, store-bought hot sauces. And, like all ferments, you can cater the recipe to your personal tastebuds. Add more bell peppers to mellow it out or up the ante with extra (or spicier) chilli peppers. Give it a week in the cupboard, blitz & you'll never want to go back to the store brands.
Something a bit different 🌸🍓 Gut-loving, plant-based raspberry cashew cake for a special someone, topped with a cultured chocolate sauce 😋 homegrown pressed flowers for a special touch.
A gentle cake for all tummies ❣️no refined sugar & all the goodness of fruit & probiotics. X
🌵🍭The kind of “lollipops” kids should be having. Packed with fiber, low sugar and straight off the tree!🍭🌵
HOME-MADE BEET KVASS
Off all the lacto-fermented foods I consume, kefir, saurerkraut, kombucha etc. I realized Beet Kvass is the easiest to make while offering tremendous health benefits. Why pay for my farmer to make it when I can do it myself and save money.
The ingredients are inexpensive so I gave it a shot. I followed the recipe from Nourishing Traditions, written by Sally Fallon of the Weston A. Price Foundation. The book, by the way, is a great nutritional resource along with offering tasty, easy recipes utilizing real food.
After sitting out for two and half days then resting in the fridge the results were positive. Easy, as I thought and tasty. This recipe has a definite salt taste, so I may experiment by reducing the amount a bit. Then again, the adrenal glands love sea salt, especially when under stress.
Beet Kvass, easy, tasty, inexpensive (when made at home) good for you. What's not to love?! As for the Ball®Mason jars, most grocery and hardware stores carry them.
As a reminder, Beet Kvass offers the following benefits: - blood tonic
- pH support
- aids digestion and regularity
- liver cleansing
- lowers blood pressure
- improves gut microbiome
Give it a shot and make your own. Drink 4oz in the morning and again at night. Let me know how it goes and if you have questions just ask
#phoenixville #westchesterpa #downingtownpa #malvernpa #healthybody #healthygut
#easyrecipes #healthyrecipes #eatrealfood #lactofermented #foodismedicine #healthyfoodlover
Ever wondered how to eat Jerusalem artichokes (aka sunchokes... also aka fartichokes 😂 💨) without ruining a dinner party? Or ever wondered what the heck Jerusalem artichokes even are, and how do they grow? My latest @pbsfood
video recipe features my dear friend and biodynamic farmer extraordinaire @camelias_insta
as she harvests her sunchokes and shares her clever & super easy method of preparing them, which also has the added benefit of reducing the “windy” quality of this gnarly little tuber. They’re so crazy good prepared like this that I sometimes can’t stop eating them straight out of the jar. (Video recipe link is in my profile). #lactofermentation #lactofermented #saltbrine #jerusalemartichoke #sunchokes #fartichoke
Putting love into every batch 🌞🥕🍠🌱 Would love to hear what you would like from your local fermenter in 2019... New krauts? Drinks? Ready made cultured desserts? Dips? More workshops (and what kind?)? Monthly subscription/delivery of ferments to your door?
Yes I have plans of my own but without you, none of is possible - I'm all ears 👂❣️