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Fermented foods

Updated: Feb 1, 2022

This week Nancy and Sue attended a very informative Fermentation workshop run by Caleb at the Purple House Wellness Centre in Forth.

In this workshop we learnt how to make a range of probiotic-packed fermented foods that we can apply in our own kitchens, we learnt how they can transform our health, and we also got to take home our own ferments and starter cultures, as well as enjoying a delicious spread of fermented foods for morning tea in the stunning garden setting. Picture of Sauerkraut and Milk Kefir made at home.

Below information from Caleb ......

Fermented foods are some of the healthiest things you can eat. They are great for gut health, and they are a fantastic way to get probiotics into your diet. Probiotics are beneficial bacteria that help keep your gut healthy. There are many different types of fermented foods, but some of the most popular ones are sauerkraut, water kefir, and kombucha. All of these foods are easy to make at home, and they only require a few simple ingredients. These are the foods your ancestors survived on!

  • Sauerkraut is made from cabbage that has been fermented with salt. Cabbage is a good source of fibre, and it also contains beneficial bacteria that can help heal and seal your gut.

  • Water Kefir is made from sugar water that has been fermented with a culture of bacteria and yeast. It is a great source of probiotics, and it also contains minerals and vitamins that are beneficial for your health.

Kombucha is made from black tea that has been fermented with a culture of bacteria and yeast. It contains a very large amount of probiotics, and it also contains enzymes that help prevent the growth of harmful bacteria. All three of these foods are easy to make at home, and they only take a few days before they are ready to eat. So let’s look at how you can make them.

Sauerkraut The first thing you will need is a large container, and it needs to have a tight fitting lid. It should also be something that you don’t mind getting dirty because sauerkraut can get messy as the cabbage releases liquid. Next, you will need some fresh green cabbage that has been shredded into very thin strips. You can also add in some shredded carrots if you want to. Mix two teaspoons of sea salt into a large bowl of water, and then stir it thoroughly until the salt has dissolved.

Then put the cabbage and carrots in with the water, and make sure everything is well mixed. The next step is to get everything into your container. Pack all the cabbage down firmly with your hands, and make sure there is as little air as possible in the container. If you have any leftover liquid, pour it over the top of the cabbage. Now put the lid on tightly, and store it in a cool, dark place for at least two weeks. After two weeks, you can start to eat your sauerkraut. It is best to store the sauerkraut in the refrigerator, and you need to use clean utensils every time you take some out.

You should eat at least 1/4 of a cup per day, which is roughly one small handful. Fermented foods are a great way to boost your immune system, and they taste delicious too. So why not give them a try? You will be surprised at how easy they are to make. There’s nothing better than learning how to ferment foods from an expert in the field. Check out Caleb’s website

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