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Fermented Vegetables - Arabella Forge






Traditional Sauerkraut

1 kilo  cabbage
1 tbsp fennel seeds
1 tbsp caraway seeds
4 teaspoon sea salt (celtic sea salt works best)
 

  1. Remove any dirty, outer leaves from the cabbage and cut out the core.
  2. Finely chop the cabbage into small, thin shreds and place in a large, heavy bowl (ceramic is best) and then add the salt and herbs. Use a pestle or a wooden spoon to pound the cabbage, or use your hands to squeeze out the juice. Continue to pound and squeeze until roughly 1/4 cup of juice is released at the bottom of the bowl.
  3. Place the cabbage mixture into a large 1.5l itre sterilised glass jar. You should have 1 inch of space at the top of the jar and the ingredients should be fully immersed under liquid (this is important – if the ingredients have contact with air, they will not ferment properly).
  4. Place a fresh cabbage lid on top of the mixture (as an internal lid), then weigh the cabbage down with a weight (a pestle works well). Cover with a tea towel and leave at room temperature (between 18-22 degrees is ideal) for 4-5 days then remove the weight at the top, cover with a lid, then transfer the mixture to a refrigerator.  Once, refrigerated, the kraut will last for several months.


Sauerkraut Juice
1 fresh organic cabbage
Sea salt
Filtered water
Herbs and spices (I recommend caraway and fennel)

  1. Remove any dirty, outer leaves from the cabbage and cut out the core.
  2. Finely chop the cabbage into small, thin shreds and weigh it on a set of electric scales.
  3. Add the salt according to the following proportions: for every 250g cabbage, add 1 tablespoon sea salt. You can also add any herbs and spices at this stage, some finely grated ginger or a few teaspoons of fennel and caraway seeds.
  4. Place the cabbage, salt and herbs into a large mixing bowl and pound with a pestle or squeeze with your hands. You should have plenty of juice extracted from the cabbage (I usually aim for 1/4 cup per cabbage).
  5. Place the cabbage mixture into large glass jars. For every 1 cup of cabbage mixture, fill the jar with 2 cups of filtered water.
  6. Loosely cover the jar with a lid and keep the jar at room temperature (between 18-22 degrees is ideal) for 4-5 days before transferring to a refrigerator.
  7. The mixture will last for several months once refrigerated. The liquid can be drunk like cordial and diluted with water.




Chocolate Nut-ella Recipe
2 cups raw hazelnuts
2 teaspoons vanilla
2 tablespoons raw, unsweetened cocoa powder
1/3 cup pitted dates
1/8 teaspoon salt
1/4 cup unsweetened almond (or other nut) milk
2 tablespoons coconut oil

  1. Soak hazelnuts in filtered water for 12 hours or overnight. Drain and rinse clean.
  2. Add the hazelnuts with the remaining ingredients into a food processer and blend until smooth. Sweeten to taste, and add additional nut milk for a smoother, creamier texture.

Posted on: 21st June, 2015
Categories: Nutrition
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