Fermented Purple Cabbage and Apple Sauerkraut

Fermented Purple Cabbage and Apple Sauerkraut

Every New Year brings a brand new opportunity to start fresh and create a healthier lifestyle. One of the best and easiest ways to get healthier is to make simple changes to your diet by adding more whole foods into it every day. A nourishing smoothie a day, eating more leafy green vegetables with your meals, adding in wholesome fats, and eating fermented foods are some of the best ways to start to make changes that can transform your health. Whole foods taste amazing and once you start eating … [Read more...]

Fermented Lemon Kale and Savoy Cabbage

Fermented Lemon Kale and Savoy Cabbage

Lately I have been doing a lot of experimenting with different blends of vegetables for my ferments. I usually make a large batch of fermented cabbage and carrots together and it’s my go-to blend that always tastes fantastic. I have been receiving an abundance of kale from the farmers market so I decided to make a different ferment that would feature kale. I mixed curly kale with Savoy cabbage and the results were absolutely delectable! The Savoy cabbage  pairs perfectly with the … [Read more...]

Fermented Purple Cabbage and Orange Sauerkraut

Fermented Purple Cabbage and Orange Sauerkraut

Purple cabbage and orange sauerkraut is a wonderful fermented food to add in your diet on a regular basis. I enjoy eating healing fermented foods every day and it has really made a big difference in my health. 70 to 80% of our immune cells resides in our gut, so it is imperative that you do whatever you can to keep your digestive system healthy so your immune system stays strong. Fermented foods help you accomplish this goal and their fantastic flavors are an added … [Read more...]

Fermented Savoy Cabbage, Carrot and Ginger Sauerkraut

Fermented Savoy Cabbage, Carrot and Ginger Sauerkraut

Have you ever made fermented sauerkraut? If you haven’t tried it before, it is pretty simple and quite a fun project to do, especially with kids.  Sauerkraut directly translates to “sour cabbage”. It is made by finely shredding cabbage, adding some salt and then allowing it to ferment via the process of lacto-fermentation. The various lactic acid bacteria that perform the fermentation are naturally present on the cabbage so there is no need to add any bacteria or “starter” … [Read more...]

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