Although my partner grumbles and complains to high heaven about the smell while I am making kimchi, he usually eats it up and wants more. I have taken out the chilis for this recipe of kimchi and added in burdock root, so it isn’t by any means an authentic Korean kimchi, but we like it. It also makes a quick salad when added to steamed broccoli and sunflower seeds, then tossed in olive oil.

Makes about 2 quart jars (depending on size of cabbage)

Brine:

• 1 litre filtered water
• 4 T himalayan or sea salt

Vegetables:

• 1 medium napa cabbage, shredded
• 6 medium organic carrots, grated
• 1 large daikon radish, julienned
• 3 medium burdock roots, julienned

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As I started writing up this article on sima I realized my timing couldn’t be be better. Vappu is only a week away. Just enough time to brew up my first batch of the year. It brings back a flood of memories of my time in Finland.

Sima is a Finnish homemade mead, and is the traditional drink for their Vappu holiday, which falls on May 1st. The holiday itself is quite a mix match of different traditions. Originally there was a pagan celebration at this time, involving the lighting of bonfires and the welcoming of spring. With the coming of Christianity the same holiday was used instead to honour a Saint Walpurga, while still keeping some of the old traditions. Later on it became a day associated with political, religious, and student activism, including marches, demonstrations and speeches. Today it is a mix of all these things, and the holiday typically involves music and picnic feasts in the park by day, and bonfires, partying and drinking by night. And so with that bit of background here is my recipe.

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This recipe has developed over the years from Sally Fallon’s recipe for raisin chutney in her wonderful cookbook Nourishing Traditions.

• 3 c organic raisins
• 1 t red chili flakes
• 1/2 head garlic, crushed
• 2 T coriander seeds
• 1 T cumin seeds
• 4-5 cloves
• 1 T fenugreek seeds
• 2-3 cardamom pods (remove shell)
• 1 T black mustard seeds
• 1 T black peppercorns
• 1 t ground turmeric
• 2 inches ginger, grated
• 2 t Himalayan salt (sea salt)
• 1/4 c whey
• 1/2 c non-chlorinated water

Method: Soak raisins in warm water for at least an hour. Peel and pound ginger and garlic in a mortar and pestle. Place the whole spices in a pan and dry roast until the aroma rises from the pan. Process until well ground.

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I have my email posted on the www.kombu.de letting folks know I have kombucha babies who want to be adopted. As a result I meet some really cool and interesting people from all walks of life coming to get a kombucha starter. They often like to give me something in exchange. One of my latest kombucha visitors passed on to me this old-fashioned home-made root beer recipe. I haven’t tried it yet myself so let me know how it goes if you do!

The following is from Scott, he also told me of a Finish honey-beer that originally set him down the road of fermentation:

My home brewed root beer turned out delicious. I highly recommend it if you can come by the ingredients. It does have a taste reminiscent of root beer soda, but you wouldn’t confuse the two. Earthier, stronger tasting but less sweet, and the fermentation adds its own flavor in there.

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I am about to make another batch of this delicious mustard. I was surprised to find that I haven’t posted this recipe yet as it is one of my favorites. The cream cheese helps to preserve the pungency of the mustard, making a delicious condiment which is also a probiotic if made with home-made cream cheese as shown in this quick video.

Amounts are variable and according to personal taste. Warning! I like my mustard so pungent it clears out my sinuses with every taste, so you may want to start with less ground mustard and add more tasting it to decide how you like it as you go.

• 1T – 2T ground mustard (I like to use Colemans)
• 1/2 c (or more) home-made cream cheese
• 1 small handful dates (soaked in hot water and mashed)
• 1/2 t turmeric
• 1t ground coriander seeds
• 1/2 t ground cloves
• 1t ground fenugreek seeds
• 1t apple cider vinegar
• salt

Method: Put the mustard powder in little water and mix it around, let it sit about 5 minutes. Boil some water and pour over dates, cover and let sit about 5 minutes, then mash them up to a puree.

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This recipe is adapted from D. Mary’s recipe for Cucumbers in Jars on page 75 in the book Preserving Food without Freezing or Canning

• 1 1/2 T sea salt per quart (litre) of water
• unchlorinated water
• small handful fennel seeds
• 6-10 black peppercorns
• 1 T mustard seeds
• 5-7 cloves
• 5-6 cloves of garlic, sliced
• 8-10 small to medium sized cucumbers, washed
• dill flower heads and leaves
• small handful of coriander seeds
• clean jars with canning tops
• 1 horseradish root, sliced (to keep cucumbers firm)

Method: Add the salt to a bottle of transmogrified water and shake it until it dissolves. Give your cucumbers a good wash and put the spices and garlic into the jar. Pierce the cucumbers with a fork a few times so the brine will penetrate into them. Squeeze the cucumbers upright into the jar (with the horseradish) and place the dill on top.

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Lacto-fermentation is actually safer than canning for the inexperienced beginner as there is less chance of contamination with unwanted bacteria and asparagus are high in inulin which lactobacilli love to eat.

• 1 kg asparagus
• 4 dried chili peppers (optional)
• 6 cloves garlic, sliced
• 10 black peppercorns, crushed
• 1/2 cup Himalayan crystal salt or kosher salt
• 2 liters water

Method Wash and trim asparagus, if the asparagus is fat and tough, peel the skin. Layer asparagus spears, chili peppers, garlic, peppercorns in a large glass jar (use canning jars with a good seal). Dissolve the salt in the water. Pour the brine over, being sure the asparagus is submerged. Add more water if necessary. Weigh everything down with a plate, stone or a zip-lock bag filled with water. Put in a cool place out of direct sunlight. I usually put a plate or muslin cloth over the top to keep out dust and other unwanted additions.

In a couple days you will see tiny bubbles rising. Skim off any scum that forms on top of the brine. The pickles will be ready in 10-14 days depending on the temperature. The bubbling will stop and the beans will taste sour. Remove the weight skim again, put the lid on and refrigerate or put into a cool cellar for storage.

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I finally realized that even though I spend a lot of time raving on about the wonders of kombucha I haven’t posted a basic description for how to make it. Every ten days I follow this routine which provides me and my man with tasty kombucha tea while the next batch ferments on the countertop. Halve the recipe if you are the only one drinking the kombucha tea.

• 6 liters (quarts) water
• 8 bags strong black tea
• 2 c sugar
• kombucha mushroom (SCOBY)
• 3/4 – 1 c kombucha tea

Method Bring the water to a boil, add the sugar and dissolve. I often like to use unrefined palm sugar or raw cane sugar instead of refined sugar, but this gives the kombucha a different sort of flavor, the refined sugar is meant to be the best to use for kombucha and gives it a light and crisp flavor. I just don’t like using Rogers sugar as I heard they were using GM sugar beets. Add the tea bags and cover the pot (I use a stainless steel stock pot). Let this steep well and cool to at least room temperature.

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This is a very simple recipe, but has a fantastic flavor. Any type of cabbage can be used.

• One firm cabbage
• 2-3 chilis
• 6 keffir lime leaves
• 2 Tablespoon coarse sea salt

Method Cut cabbage into quarters, remove inner core and slice thinly. Alternatively grate or put through a food processor. Put into a bowl. Add sea salt and toss.

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These nutrient packed powerhouses are made even more exciting by the bright pink color the beets create.

• 3/4 c mung beans
• 1-2 slices of beet
• 2 t sea salt or Himalayan crystal salt
• 1/4 c whey
• 1/4 c water

Method Soak the mung beans in water in a quart jar, leave the lid off. Rinse and drain and add fresh water 2-3 times a day or more depending on the weather. Do this for about 7 days. This will be shorter in hotter climates than in cool ones.

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