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 [...]
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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 [...]
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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 [...]
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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 [...]
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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 [...]
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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 [...]
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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. [...]
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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 [...]
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This recipe is adapted from Sandor Ellix Katz book Wild Fermentation. 1 ½ c small (pick them when they are young and green) nasturtium seed pods 2T sea salt 1T whey drained from homemade yogurt Spices such as black peppercorns, fennel, coriander, garlic or cloves. Method Dissolve the salt in about 1 cup water. Fill a half liter jar with the [...]
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