Tag Archives: Fermentation

The Health Benefits of Sauerkraut

This is a well-researched article on the health benefits of sauerkraut from natural news. See also, Sauerkraut, Sauerkraut (Third Batch), Kefir and More Information on Kefir in this blog. Sauerkraut combines the health benefits offered by all cruciferous vegetables (a … Continue reading

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More information on Kefir

This is information I obtained from the Three Fat Chicks web site and is followed by some of my own findings. “Kefir is traditionally a bubbly milk drink, however it is also possible to find and make water kefir. You … Continue reading

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Sauerkraut (Third Batch)

Ok this is my final posting on Sauerkraut. I thought it necessary to update you on what I have learnt so that you don’t make the same mistakes that I have made. I think I now have the method just … Continue reading

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The Thing About Soy

This is an article published by a new found friend, Angela, on her blog called “Uberdish”. Angela is currently studying Plant-Based Nutrition at eCornell University and the T. Colin Campbell Foundation. I not only urge you to read this information … Continue reading

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Kefir

I purchased my Kefir grains from Bronwyn in Geelong (Australia). It cost me $9.00 (including post and packaging) for 2 tablespoons full. You can contact her by email at poster.321399648.OKOTH@users.gumtree.com.au or alternatively, if you live close to me, I’d be … Continue reading

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Sauerkraut New batch completed

After only 8 days in very warm weather (Mid 30’s most days) my new batch of Sauerkraut is ready for eating. This batch I used Green and Red cabbage, so as you can see from the photograph the finished product … Continue reading

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Sauerkraut (New batch Update)

My second batch of Sauerkraut came to a sticky and smelly end I’m afraid but I learnt a lot in the process. Now I realise that after a few days you need to turn it (just once) for the process … Continue reading

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Sauerkraut (New batch 12th January 2013)

Just started my second batch of Sauerkraut (12th January 2013). This time I have used a combination of green and red cabbage. Ingredients ½ large green cabbage ½ large red cabbage 1 tbsp sea salt (approximately) Method Slice cabbage into … Continue reading

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Sauerkraut update

The Sauerkraut is finally finished after 3 weeks of fermentation and it tastes absolutely wonderful. I can’t believe how easy it was to do. I just shredded the cabbage and sprinkled a pinch of sea salt onto each handful that … Continue reading

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Sauerkraut

After reading Sandor Ellix Katz book “Wild Fermentation” and the health benefits associated with fermentation I decided to have a go at making Sauerkraut. The following is the method as outlined in the book. I’ll publish photo’s and a description … Continue reading

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