Copy of Original Sauerkraut
Good for you, good for your gut, but most of all - good in your mouth. Pure and simple. This one ferments for quite some time and you will end up with almost a whole cabbage in the large size jar due to the way we pack it and the way the cabbage shrinks. The taste changes depending on the time it's been fermented and so do the bacterial content and vitamin C count, and all the rest. It really has it's own story. We add a gorgeous celtic sea salt, and organic caraway seeds to beautiful local cabbages. And that's all it needs. Oh and of course a dark little anaerobic place to sit and ferment itself. Wild, raw and fermented. Crunchy, sour, salty sweet and a tiny bit nutty. YUM. Goes well with avocado, eggs, anything oily really, crackers and cheese, through a salad or in a Reuben sandwich or in any other toastie. Limited only to your imagination.
Raw Jalapeño Kraut and Red Kraut
Our latest two ferments and a favourite in this house with the teens. They are making cheese toasties with it, cheese on crackers topped with it, and often just eating it straight out of the jar. The Jalapeno is smoky and subtle with a warm glow of jalapeño and a musky hint of black pepper all mixed with the fresh sour tang which seems to keep you wanting more. Your gut doesn't even know this is good because your mouth is so happy. :)
The Red Kraut (Rød Kraut) stems from my years in Denmark where it was served warm and usually with some apple and butter through it. You can still do that - cook the apple in butter and cool it to room temp. and mix the kraut through. But you don't need to. It has a lovely mild warmth of fennel seed and the sweetness of red cabbage. Pairs well with anything creamy like potato gratin, or a creamy pasta, on crackers or through a salad or Buddha bowl. It's quite popular with greens actually.
Our kimchi is a labour of love and is now oft touted as the BEST kimchi by kimchi buyers around. Is it because we peel the garlic by hand? (yep, it's A LOT of garlic). Or all of the gorgeous ginger and pure smokey Korean chilli. Maybe it's the vibe we put into it because on kimchi making day everyone is happy. The aroma is big and we enjoy the sounds of everyone peeling and hand chopping (unlike sauerkraut making days when we use our 'ferment mixer' and a shredder. We only use the best, naturally and slow fermented fish sauce by Red Boat - with but 3 ingredients: anchovies, salt and TIME. And a touch of organic slow fermented tamari, a pinch of raw organic sugar, daikon, carrots, spring onions and wombok. You'll want to eat more. We have been told by many that it's the best kimchi they've tasted. Makes peeling all of that garlic worth it. :)
A lot of claims are made for the health benefits of kimchi and I do feel they have merit. Think about this: raw AND fermented garlic and ginger goodness. Lactobacillus Sakei, known to help with sinus infections is commonly found in kimchi, so this is a good one to help fight off a cold. But forget probiotic immune boosting and all that. Forget that and just eat our kimchi because its real and it's goooood. And it's a meal in a jar right there - add a blob of tahini or nut butter on a rice cracker or toast, eat as is, pop a fried egg over it or just on some steamed rice with a touch of sesame dressing or a scatter of seeds. Keep refrigerated and enjoy to your hearts content. x
Pretty much the same ingredients as the Authentic Kimchi - only without the fish sauce. We were hassled initially by a few vegan friends - a bit annoying at first but now we are grateful for it. We have replaced the fish sauce with sweet potato and really appreciate the changes that Vegans everywhere are making on the food scene and to our earth. Im all for vegan food - particularly the unprocessed real food kind. I just... I love cheese. So thank you vegans, I'm doing my best over here ... but... butter and cheese.....!
Buy this not just for your Bloody Mary's although they make the very best kind. Buy some because it shocks your taste buds and makes you purse and squint but then smile and go for another. You can also use it in dressings, marinades, through noodles, over tempeh, in a stock.... list goes on. Just in a shot glass with something greasy would be pretty cool too. x