💚CHUCRUT O COL FERMENTADA💚 como están? Hoy les quiero contar que estoy preparando CHUCRUT, para los que no saben es col fermetada, un alimento probiótico que es muy importante incorporarlo en nuestra dieta!! Al fermentar las bacterias lácticas, aumentan los microorganismos beneficiosos que mejoran la flora intestinal, reestablecen el PH del intestino delgado, mejoran los procesos digestivos y la absorción de nutrientes. Tiene múltiples beneficios para nuestro sistema inmunológico y digestivo. Además de ser súper rico y fácil de preparar 👏👌
❣ Necesitamos! Un col blanco, sal del Himalaya, un frasco que cierre hermético y alcohol.
❣Primero el frasco tiene que estar impecable y limpio con alcohol, no queremos ninguna bacteria exterior que fermente, el col o repollo tmb tiene que estar súper limpio, lavar con vinagre y sacar cualquier impureza!🎆 Cortar el col en tiritas finas y agregamos en el frasco una capa, precionamos bien y agrego sal, y así voy agregando col y sal y precionando hasta llegar al tope🎆yo le agregué pimienta negra entera🎆una vez listo y bien prensado agrego agua mineral lo que entre y cierro el frasco 🎆 dejar reposar cerrado sin abrir por al menos 15 días o más🎆vas a ver burbujas que son producto de las bacterias 🎆 en 15 días les mostraré cómo quedó el mío 🙌 se pueden hacer varias fermentaciónes está es la más común. En unos días prepararemos otras opciones. Espero lo incorporen a su dieta. Acompañando cada plato con una cucharada o lo que gusten!!💚😊😘
For your health! CULTURE CLUB starts at Port Street on Sunday 3rd September. A monthly meet up to discuss and share all things #fermented . Beginners and pro-level fermentation heads welcome. Bring down that kimchi, 1000 year old egg, kombucha, Sauerkraut, sourdough, vinegar, beer, pickled who knows what...or just bring your tastebuds and an open mind #culture#fermentation#thingsinjars
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When your bestie brings you a warm, fresh baked sourdough loaf you do not refuse! And then you toast a piece and slather butter on it! Thank you @apenick for this a-mazing treat! 🍞 True sourdough is one of the only breads I recommend to my clients. The fermentation that takes place during the long process of making the bread allows for easier digestion of the flour/gluten, creates a greater nutrient profile and even lessens the glycemic index (aka how it raises your blood sugar). Oh yes, and it tastes like heaven! 😍If you're going to enjoy grains in your life and you tolerate them well, make sure they're properly prepared whenever possible (aka soaked, fermented, leavened, etc.)!
Made a smoothie bowl with water for the first time, and it turned out quite yummy 😋 We've been under the impression that smoothies always have to made with plant based milks to be good, and that's obviously not true.
Put a little too much water though and it came out not so thick...but oh well it's still packed with vitamins, nutrients and probiotics for powerful hydration. 💁🏼
This one is made with blueberry + blackberry + cranberry + banana + spinach + papaya + water + kraut brine
Search smoothies on the blog for some delicious recipes👏🏻 link to our blog is in the bio!
My first cultured butter and buttermilk -inspired by @jimchall -thanks Jim! You are so right-delicious beyond compare. Creamy, sweet, with just a hint of tang.
OMG-spread on freshly baked SD bread=ambrosia.
Uh oh...I was already a pasture butter addict -this is taking it to a whole new level.
I was making a probiotic creme fraiche (like sourcream but better) with kefir and because my kitchen was too warm - the whey and curds separated. When I tried to bring them back together by whipping-they separated more -so I took Jims cue and made butter. 😊Bonus is the probiotic-seeded buttermilk which will be made into ranch dressing. Winwin!💕
Grazie @adamerace for including Francesco on your list of Chefs to Know Now for @phillystylezine's Fall issue. From his Nonna's kitchen to Rittenhouse, Francesco is doing what he loves most. Congrats to our neighbors @poidogphilly; your fried chicken is seriously the best!
Jarring the jackfruit kimchi today. This is a special flavor created once I realized how well this fruit grows in our area. The sweetness of the jackfruit transforms into a sour tropical heat flavor, thanks to the lacto-fermentation of the vegetables. And it's a good bit spicier, but not overwhelming, as it ferments in a from-scratch kimchi paste made with habanero peppers. There's a tipping point with this kimchi... it takes a little while for the flavors to truly absorb from each other. Suddenly, it builds a pale sunset colored brine, which I find is indicative to its readiness. The anticipation is strong with this ferment. So many dishes that feature jackfruit these days completely mask the flavors this incredible fruit has to offer. This is not the case with our jackfruit kimchi. In fact, it is quite the opposite with jackfruit being the main attraction. You get beautiful strips of jackfruit that have been pulled apart by hand. It is quite a process, but one that has given me serious admiration and respect for this fruit. This fruit is native to south Asia, and like I mentioned, grows extremely well in our area, too! Talk about a melding of cultures. Jackfruit is loaded with magnesium, vitamin C, vitamin B6, vitamin A, all great for cardiovascular health, vision support, mineral absorption and much more. Big thanks to @motabike for growing it!
Grab yourself a jar this Friday at @indiemarket's Summer Nights Exchange at @greenbenchbrewing and again on September 2 at the Indie Market inside @thestatetheatre. We will do our best to keep jackfruit kimchi around as long as possible.
I have become a brewer! Kombucha is an Asian drink, historically associated with warrior aristocracy, which use spread through war all the way to Europe, where it was popular until the end of WW2.
Two good reasons to drink kombucha are:
1. Because of modern mass production, the food we eat has become terribly sterile. This is unnatural for the good bacteria in the gut, and therefore probiotics are more essential than ever before. Sadly a huge problem with the vegan diet is its lack of probiotic food. Kombucha is a great plant based alternative.
2. I don't drink, but I find that kombucha is an excellent alternative to beer.
There is an awful misconception on universities these days, that beer is some kind of manly drink. I often see guys there with this beta mentality, choke down one beer after another, as if their manliness depended on it. When they get drunk however, they start acting like women. These same guys, sadly very often have or will develop tits and erectile dysfunction as a direct result of their insecurities.
Beer is brewed on hops, which is one of the most powerful plant based estrogens in the world.
I propose we western men ditch beer for good and celebrate with a cold glass of kombutcha! Hurrah!
When most of us in #America think of #Miso the first thing to come to mind is the little cup of soup that we're served at #japanese restaurants. This is unfortunate for Miso is so much more than that.
Traditional Miso is made from various mixes of #koji , #rice , #barley , #salt , and #soy . In recent times we've seen Miso made out of everything from sunflower seeds to #cookiedough to #ricotta . These new misos are an exciting revelation when examining the potential of traditional methods of food production in which modern sensibilities have been expressed.
These are #grilled quail with a ricotta Miso crust. The technique for making ricotta was developed by my friend and colleague @ourcookquest. It's a brilliant expression of what can be created in the current days study of #gastronomy . If you haven't experienced ricotta Miso then follow @ourcookquest and find out how to make and use this fantastic ingredient.
[Product of the Week]
This week we are featuring Green Table Foods' Kale Kimchi! Kimchi is similar to sauerkraut in that it's made of fermented (great for the gut) veggies. High in fibre and rich in enzymes, add it to sausages, burgers, chicken, etc. .
Not sure what to think of it? Come on in and give it a try! We're serving samples this week with our own SFL sausages!
We are excited to be a part of "The Ultimate Guide To Kansas City" on line starting with KC's most loved coffee shops. Check out these amazing ladies blogs for all the fav's. @leahblefko at With Love, Leah and @rebeccamarieblog at The Rebecca Marie
1 week update on my first kombucha experiment:
The tea has lightened slightly and smells lightly vinegary but still tastes quite sweet. I'll give it another week, methinks. The brown tendrils at the top is a new scoby forming! 🤗
Trying my hand at making some #kombucha courtesy of the starter kits from www.buchi.com.au. I've added the Green Oolong Tea and Manuka blend from www.tiora.co.nz. Let's see how we go, I reckon it'll taste pretty good!