Only a few days left and this fermented recipe is really quick only takes 3-5 days so you can serve it with your Christmas lunch on Sunday.
When you eat fermented vegetables you really do something good for your self and you elevate your health to a higher level.
Fermented foods give you more for your buck as fermented foods have shown to have more nutrients the raw foods.
I really hope you like this recipe, it’s one of my favorites!
Fermented Beetroot and Horseradish Relish
– 500 gram raw beetroot, peeled and grated
– 50 gram finely grated horseradish
– 1 1/2 tablespoon balsamic vinegar
– 3/4 tablespoon Himalayan crystal salt or sea salt
– 1/2 probiotic capsule
1. mix the beetroot with the salt and massage for a few minutes until the juices comes out.
2. Add all the ingredients, mix and put them in a sterilized kilner jar.
3. leave for 3-5 days, taste as you go along,
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This Lacto Fermented Pear & Ginger Chutney is great way to get more probiotics in your diet and as an extra bonus it tastes divine.
1/2 teaspoon Probiotic powder
date paste made by soaking 7 dates in water over night and then mixing
1/2 cup raisins
1 tablespoon of grated ginger
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice
I forgot to say in the video that when the fermentation is done put it straight in the fridge this will stop the fermentation. It keeps in the fridge for about a month.
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Hot, spicy and salty the Korean traditional fermented cabbage dish Kimchi is a delicious and super nutritious!
This is how you make it at home:
1 Chinese cabbage
1 mooli radish or 4 red ones
50g ginger root
5 garlic cloves
1 tsp chilli powder
1 tsp cinnamon
optional: seaweed, fish sauce
I’m completely obsessed with fermented vegetables and include them as often as possible in my meals.
Fermented vegetables are the ultimate super foods and can heal your gut, and keep you fabulously healthy!
It’s so easy to make it’s ridicules and so delish as well!
You can find out more about Åsa’s fermentation-course HERE.
Himalayan Crystal Salt or sea salt 15 grams per kilo of vegetable.
You also need a bog standard kilner jar.