August 3rd, 2009 | Condiments, Fermentation, GAPS/SCD, Grain-Free, Recipes, Vegetarian, cabbage, chilli, culture, fermentation, GAPS, homemade, keffir, lactic acid, lime, live, recipe, sauerkraut
This is a very simple recipe, but has a fantastic flavor. Any type of cabbage can be used.
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.
July 28th, 2009
Bright colored full sense learning experience! Watching mung bean sprouts grow and then transforming them with the help of some friendly bacteria to create an edible and healthy side dish is fun for the whole family. Mikko loved the pickled sprouts as an addition to rice and curry, after the ...
July 9th, 2009
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 sa ...
June 29th, 2009
Ruthie and Mikko demonstrate a quick and easy method for making a nourishing bone broth which is a globally renowned foundation of nutritional and preventative medicine and eating for vitality. Recipe here. Although beef bones are used here, the same method can be used for other bones. Chicke ...
October 5th, 2007
Demonstrating how easy it is to make healthy, live-cultured yogurt from fresh raw goat's milk. This slow heat method ensures as many enzymes as possible will be available for digestive health. Also shows three methods of incubation. The towel method has the best track record, and the cooler ...
September 5th, 2007
Serves 4. This is an excellent dish and unusual, but well worth it. It is especially tasty and nutritious if the summer squash is picked right out of your own garden! 5-6 yellow squash, chopped 2-3 cloves garlic, crushed 1 inch ginger, grated 2 eggs pinch turmeric pinch cardamom ...
August 14th, 2007
This is an amazingly simple recipe and results in a delicious, high-quality white vinegar with the flavors of the honey you have chosen to use. Try basswood or buckwheat honey for a darker, richer vinegar. Use raspberry honey for a lighter fruitier vinegar. 8:1 Water : Honey Eight parts water ...
August 4th, 2007
1 pound beets honey 1 inch ginger root almonds or hazelnuts, sliced Method: Wash, peel and cut beets into ½ inch slices. Cook and drain. Add one cup of honey for each cup of beets and cook until thick. Flavor with ginger root and serve cold with nuts. ...
August 4th, 2007
A very simple light and fluffy dish. 1 c home-made apple sauce 2 egg whites 1/4 c honey Method: Add honey to apple sauce, or if it is sweet enough leave it out. Beat egg whites until stiff and dry. Fold into apple sauce. Put mixture in buttered baking dish (I like to use teacups) ...
August 4th, 2007
½ c shelled walnuts 1 clove garlic ½ c vinegar ½ c chopped green onions 2 T chopped parsley pinch cayenne salt Method: Crush walnuts and garlic together. Add salt, pepper and onions. Mix with vinegar and parsley. Serve with fish, poultry or vegetables. ...
