Fermenting Your Food

Fermenting Your Food


Vegetables + Salt + Time = Yum! Fermented foods have been a staple for traditional cultures all over the world from Asia to Eastern Europe, everyone has got their own favorite way to pickle and preserve vegetables! The Koreans swear by kimchi to promote longevity and healthy digestion, the polish make sauerkraut for a nutritional boost and now even passionate wellness advocates like Gwyneth Paltrow endorsing them for their aid in creating alkaline states in the body! You’ve probably heard of probiotics and that’s exactly what you’re getting from fermented foods! Although when you consume capsule probiotics they often contain chemicals and other additives that more or less undo the benefits they claim to contain, however when you consume raw, natural fermented foods you’re getting probiotics plus a whole lot of other beneficial nutrients that your body will love you for! Ancient cultures such as those that stemmed Traditional Chinese Medicine has long been advocates and consumers of fermented probiotic-rich foods which they claim to increase lifespan and add to optimal health. In my personal experience, when your digestive system is happy, so are you! And when they taste this GREAT there is really no reason not to give them a go! Especially if you have issues with its or digesting your favorite comfort foods; various proteins or heavy starchy things like bread, this can be a godsend! And as I’ve recently discovered they are so simple to make yourself!     All you need is some fresh ingredients a large bowl and some jars! The simplest place to start is without a doubt Sauerkraut! With only 2 ingredients not a lot can go wrong!

  • 1 large head of green cabbage
  • 1 & 1/2 TBSP of Himalayan Pink salt

Massage the salt into the cabbage, infusing it with lots of love and goodness until it releases a salty brine. Then pack it as firmly as you can into a jar, seal the jar with a cloth or cling wrap and an elastic band then leave it in a dark cupboard for at least a week! The fun part really begins when you add in your own favourite flavor combinations, I personally can’t go past turmeric and black pepper and caraway but the options are really limitless, so let your creative juices flow like the cabbage juices! Here is one of my favourite sauerkraut combinations;

Spiced Pink Sauerkraut 


  • Half a Chinese Cabbage
  • Half a Red Cabbage
  • 1 TBSP Himalayan Pink Salt
  • 1 tsp Turmeric
  • 4 tsp toasted Fenugreek Seeds
  • 1 clove of Garlic
  • 1/4 of a Lemon
  • 1 cap full of Apple Cider Vinegar
  • Lots of cracked Black Pepper


  • Finely slice the cabbage and add it to a large bowl with the salt and massage until a brine it starts releasing a brine.
  • Add the spices and continue to massage until the cabbage wilts and the size decreases by about half. Then pack it firmly into a jar and make sure there is at least an inch of brine at the top covering the cabbage.
  • Then seal the jar, its recommended that you use cling wrap and a rubber band to avoid the liquid expanding and spilling out.

Then leave it in a dark cupboard at room temperature for at least a week.You can taste it intermittently to achieve your desired flavour, (I left mine for 10 days) then once your happy place it in the fridge as that drastically slows the fermentation process and enjoy with every meal! Blog lovingly provided by Georgia Carter

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