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How to Shred Cabbage for Coleslaw, Kraut and Kimchi?

How to shred cabbage for Coleslaw, Sauerkraut or Kimchi

The Perfect Cut The healthy properties of fresh and fermented cabbage are hardly a novelty, and we’ve discussed them in our earlier blog post. But we don’t eat cabbage because it’s healthy, we eat it because we enjoy the taste. Beside flavor, a big part of an enjoyable eating experience is the food texture, i.e. what it feels like to chew it. Here, we will examine how to shred cabbage for three most popular cabbage based specialties. Cutting, slicing and shredding You can find many recipes for delicious fermented veggies and dishes in recipe books (We suggest this book about sauerkraut and this one for over a 100 different fermented foods). There is something as equally as important as the ingredients of those dishes –…

Homemade Fermented Vegetables – 5 Common Mistakes

Right way - Wrong way sign: Common mistakes made during the process of vegetable fermentation

Making fermented vegetables at home is an easy process if you know what you are doing. This super-healthy home-made food, when all is done properly, is a great source of vitamins, minerals and healthy gut bacteria. Fermenting microorganisms preserve the vegetables, give it fabulous taste and make our bodies healthy, strong and resilient to diseases. However, if not done properly, fermentation process can also create microorganisms that can be very harmful, make us sick, spoil the ingredients and make it taste terribly. Here are some common mistakes of vegetable fermentation process you can easily avoid and prevent possible problems and undesired results. Common mistakes during the process of vegetable fermentation Fermenting on low temperatures. It slows down, disrupts or prevents proper development of healthy microorganisms….